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1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed

1/2 teaspoon salt

1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)

In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. 

       The Mushroom Council

May 2016

Chicken Marengo

Each month we meet and enjoy a bounteous potluck supper brought by our members. Herb related ingredients are tossed in a myriad of salads, stewed into exotic  dishes, whipped into seductive sauces, stirred into refreshing drinks, baked into comforting desserts … and every time we all come away rewarded and satisfied, sharing in the gifts of each other’s personal herbal kitchens.

The Culinary Committee selects a broad theme for the year and designates an herb related sub theme for each monthly meeting and these herbs are incorporated into the recipes.

The theme for 2016 is Herbs and Spices of the Empires.