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.