3/7/2007 - Saturday Night Chicken

This was a dish I pretty much threw together on a Saturday night.  It's rather simple and very good.  It's supposed to be my take on a classic recipe for chicken Marengo, only I didn't have some of the ingredients on hand.

Cube three chicken breasts; sprinkle over a bit of salt, pepper, and Italian seasoning.  Set aside.  Saute four cloves' worth of minced garlic and one finely chopped red onion in two tablespoons of olive oil.  Add one diced eggplant and stir-fry for two minutes.  Add the cubed chicken and cook till no hint of pink remains.  Pour in a cup and a half of water, one chicken broth cube, and one small can/pouch of tomato sauce.  Bring to a boil, then lower the heat.  Simmer for ten minutes.  Add quartered button mushrooms and sliced red and/or green olives.  Cook for another five minutes, then remove from heat.

Serve with rice or pasta.  This also makes a wonderful sandwich filling if you'd rather have chicken than beef in your sloppy Joes.