Ruthanna, This is my favourite Chicken Marengo recipe but it isn't tomato based.

Home Cookin Chapter: Recipes From Thibeault's Table

adjusted : from The Art of Eating Well, Pellegrino Artusi 1820 - 1911, Italy's Most Treasured Cookbook, Translated by Kyle M. Phillips III.

On the eve of the battle of Marengo, Napoleon's cook was unable to find the chuck wagons in the confusion and was forced to improvise, using stolen hens. The dish became known as chicken marengo, and tis said that Napoleon always enjoyed it, less for iteself than because it reminded him of a glorious victory.

Chop a young chicken into pieces at the joints. Saute it with 2 tablespoons butter and 1 of oil, season it with salt and pepper, and a pinch of nutmeg. Once the pieces are browned on all sides, drain off the fat, dust the meat with flour, add a minced clove or two of garlic, and add 1/2 cup of dry white wine. Add about 1/2 cup of broth over the chicken to keep it from drying out, cover it, and simmer it until done. Before serving it, sprinkle it with minced parsley and squeeze half a lemon over it.

Here's another...this one does have some tomato paste. Can't remember what I did differently, but it's based on a recipe from Gourmet.

* Exported from MasterCook *

Chicken Marengo

Recipe By :Katie
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 boned and skinned chicken breast halves
4 slices bacon -- chopped (can use 4-6 slices)
1 onion -- chopped
2 cups sliced mushrooms
1 cup white wine -- or more if needed
1 can tomato paste

Partially cook bacon and onion. Drain the grease.

Push bacon and onion aside and brown chicken breasts.

Stir together the wine and tomato paste. Pour over chicken and add mushrooms.

Cover and simmer 10 minutes. Uncover and simmer until chicken is done. Add more wine if necessary.

Source:
"Adapted from Gourmet magazine"
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I think the recipe posted by katiec sounds awesome. How can you go wrong with bacon? Thank you Katie, I'm saving this one.

I made the one Ann posted a couple of years ago when she first posted it and we did not care for it at all. It just didn't have much flavor. I'm always for dishes that have few ingredients because most of the time simple is best, but this one just didn't do it for us.

Marilyn