1 1/2 cup chicken broth
10 small white onion, peeled
3 cloves
1/3 tsp tarragon or thyme
4 tbsp butter
4 tbsp oil
4 tbsp flour
1 salt and pepper
2 chicken breasts, split and skinned
1/2 lb mushrooms, sliced
2 cloves garlic, minced
1 cup light cream
Directions
Bring broth to a boil and add onion, one of which is stuck with
cloves and tarragon. Simmer for 10 minutes, or until onions are soft.
Heat 2 tablespoons each butter and oil in a large skillet. Put 2
tablespoons flour, seasoned with salt and pepper, in a brown bag and
shake the chicken in it. Brown chicken well on both sides in the
skillet. Add the onions and broth, cover, and cook gently for
20 minutes.
In another pan, saute the mushrooms and garlic in the remaining
butter and oil. Add remaining flour, season, and stir to a smooth
paste. Add cream and stir until sauce is smooth.
Remove chicken and onions to a platter and keep warm. Combine the
chicken broth and cream sauce and heat, stirring constantly, until
smooth. Correct seasoning and pour sauce over chicken.
Note: This can be made ahead of time and gently reheated, but keep
the chicken and sauce separate. Before serving, reheat chicken,
reheat sauce, then pour sauce over the chicken. Yield: 4 servings.
Typed in MMFormat by cjhartlin@msn.com Source: The Eastern Jr.
League Cookbook.
Servings: 4 servings
Chicken Breasts W/Garlic Cream & Onions Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Vegetable
The History of Recipes
It is quite possible to track the history of written cooking instructions way back into distant history, at least as far back as the early Egyptians, and potentially, even further back. However, mostly, these early records were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Moving on, there were two recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these books are not about the spicy food that we all know today, but rather descriptions of the types of food on the tables of the rich and powerful. During the next few hundred years, the upper-class families of the West competed to serve up the most exotic banquets, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it wasn`t until the nineteenth century the formal cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications were highly popular mostly due to more people being able to read, people having increased spare time and being a little richer. Like it or not, the introduction of TV brings us TV cooks and the accompanying recipe books. And that brings us to the present day and the invention of computers and the internet, permitting everybody to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Breasts W_Garlic Cream & Onions recipe.
