Chicken Marengo

This is a stew"ish" recipe from classic French cuisine.  It has a creole/cajun flare to it since it was a recipe of opportunity.  The chef for Napoleon was asked to prepare dinner during the Battle of Marengo.  Being in the field he had scarce supplies, so had to make due.  Similar to cajun cuisine, where you have a lot of leeway in the choice of ingredients.  His version called for veal, I've changed it to chicken and spiced it up a bit.

1 1/2 lbs. cooked chicken breast, cut into bite size pieces
1 small onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, sliced
1/2 cup green pepper, chopped
1/2 cup button mushrooms, sliced
1/2 can Rotel tomatoes
2 cups brown gravy mix (2 packets McCormick brown gravy in 1 1/2 cups cold water)
1 tsp. rubbed sage
1 tsp. herbes de provence
2 cups cooked egg noodles


Usually the day before I roast off the chicken breast, seasoned with Montreal Seasoning.
In a stock pot, saute onion, celery, carrot, green pepper in butter until tender.  Add mushrooms and tomatoes and simmer about 2 minutes.  Add chicken and 1 cup dry sherry.  Heat to boiling and cook until sherry is reduced by 1/2.  Add herbs and stir for a few minutes.  Add brown gravy mix and bring to boil, sauce should thicken while stirring.  Finally add cooked egg noodles, adjust seasoning with S&P.  Enjoy.  You can swirl a little cold butter in at the end to give it a richer taste and nice glossy look.  Monte au beurre is the French term for this technique.