2 lb chicken thighs
3 tbsp all-purpose flour
2 tbsp butter
1 1/2 cup mushrooms, sliced
1 carrot, chopped
1 onion, chopped
1 garlic clove, minced
2 tbsp fresh thyme, chopped, or 2 ts dried
1 tbsp lemon rind, grated
1/2 tsp salt
1/2 tsp pepper
1 cup chicken stock
1/4 cup sour cream
Directions
In plastic bag, shake chicken with 2 tb of the flour. In nonstick
skillet, melt butter over medium-high heat; cook chicken, turning
once, for 15-20 minutes or until well browned and juices run clear
when chicken is pierced. Remove from pan; set aside and keep warm.
Drain off fat from skillet. Add mushrooms, carrot, onion, garlic,
thyme, lemon rind, salt and pepper; cook over medium heat, stirring
often, for about 10 minutes or until mushrooms are browned.
Whisk remaining flour into stock; pour into pan and cook, stirring to
deglaze pan, for 1-2 minutes or until thickened. Reduce heat to
medium-low; stir in sour cream. Return chicken to pan; cook, without
boiling, for 5 minutes or until chicken is heated through.
Makes 4-6 servings
Serve with egg noodles richly flecked with chopped parsley and lemon
rind.
Source: Canadian Living magazine, Apr 95 Presented in article by
Elizabeth Baird: "Only The Best" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 6 servings
Best: Quick Chicken & Mushroom In A Skillet Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Quick; Vegetable
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions back into ancient history, in fact as far as the Egypt of the Pharoahs, and quite possibly further than that. In practice though, in the main part, these ancient recipes were just simple hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a man called Apicius created a number of scripts showing how to cook the recipes prepared by wealthy roman citizens. He recounts how the meals were split into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. For the centuries that followed, the wealthy families of Europe strove to lay on the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Even so, it wasn`t until the 1800s that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. The introduction of the TV brought us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
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