About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …


This recipe was inspired by a recipe in Dr. Pierre Dukan's book, "The Dukan Diet," ("The Real Reason the French Stay Thin.)" He called it "Chicken Marengo." I have made many changes to his original recipe and it has become one of my favorite dishes. Easy to prepare and extremely healthy.

Thursday, June 18, 2015

6:44 PM



  1. 1/2 Medium Sweet Vidalia Onion, sliced
  2. 1/2 Cup No Salt, No MSG added, Chicken Broth
  3. 1 Medium Fresh Red Tomato, chopped (you can substitute a half-can of Diced Tomatoes with Basil, Garlic & Oregano).
  4. 4 - 6 Big Cloves Garlic, Crushed and Chopped Fine (Optional)
  5. 1/2 TBS Garlic Powder (I like roasted garlic powder) (Optional)
  6. 1/4 tsp Dried Thyme (Use 2 teaspoons of fresh Thyme if you can)
  7. 1/4 tsp +or- Cayenne Pepper (also optional, but really needed)
  8. S & P to taste (coarse ground black pepper; easy on the salt)
  9. 1/2 Boneless Skinned Chicken Breast (about 13-16 ounces - or about 6 to 8 ounces per person)
  10. 1/2 Cup Fine Dry Marsala Wine (although I used Cribari Marsala from California, Italy's Florio is excellent)
  11. 1 Medium Zucchini, sliced on the bias, about 1/2" thick)


  1. Remove the chicken breast from the refrigerator; sprinkle a little salt and garlic powder(if using) on each side, then dust with Cayenne pepper (if using). Wrap in waxed paper and set aside.
  2. Place the onion slices (and garlic if using) on the bottom of a non-stick frying pan with a lid and cover with the chicken broth. Simmer for about 10 minutes, or until the onion slices turn golden
  3. Add the chopped tomatoes, thyme, pepper and salt. Place the chicken breast on the onions and add the Marsala wine.
  4. Cover and allow to cook over low heat for about 10 minutes.Turn the chicken breast over and cook for an additional 5 minutes; then place the Zucchini slices around the chicken and cook covered for another 15 minutes (still over low heat). At this point, the chicken should be thoroughly cooked , but still tender and juicy, and the Zucchini should be tender but perhaps slightly crunchy. Remove the Chicken and Zucchini to a platter; bring the pan juices to a boil for just a few seconds, then serve over the dish. (You could serve this dish over rice if so desired; I would recommend a blend of wild and brown rice).


Nutrition for this recipe was calculated to the best of my ability using the MyFitnessPal RECIPE ANALYZER.

Click on the photo to enlarge.


Recipe inspired by Dr. Pierre Dukan, creator of the international best selling diet, "The Dukan Diet." (He used mushrooms instead of Zucchini, and made no mention of garlic or cayenne pepper)!