Sauce Marengo
TV 7 Morning Show - April 22, 2005

1 tblsp. olive oil
1 tblsp. butter
1 cup diced onions
1 cup thin sliced mushrooms
2 cloves garlic minced
10-12 sun dried tomatoes,
re-dehydrated and cut into thin strips
1 medium tomato diced (fresh)
2/3 cup sherry or dry white wine
1 cup chicken stock
1 cup tomato puree
2 tblsp. fresh chopped parsley

On medium heat add the butter, oil, onions and mushrooms in a large sauté pan. Sauté until onions begin to brown and add the garlic, sun dried tomatoes, and fresh tomato. Sauté for 4-5 minutes and add the sherry, chicken stock, and tomato puree. Without stirring the pan, let the alcohol burn off the sherry, about 3-4 minutes. Stir the sauce and serve over sautéed chicken breasts, grilled pork chops or toss with pasta. Garnish with the chopped parsley.

Created: 26 September 2005