3 tbsp flour
1/2 tsp salt
1/4 tsp pepper
4 chicken breast halves, skinned/boned
2 tbsp butter, sweet, divided
1 tbsp oil
6 oz mushrooms, fresh, sliced
1/4 cup marsala
1/4 cup beef broth
2 tsp cornstarch
Directions
Combine the flour, salt and pepper on a piece of waxed paper. Dredge
the chicken in the flour mixture to coat well. Heat 1 tablespoon of
the butter and the vegetable oil in a large, heavy skillet over
moderate heat. Add the chicken and brown on both sides. Drain the
cooked chicken on paper toweling.
Add the remaining tablespoon of butter to the skillet. Saute the
mushrooms over moderately high heat for 3 minutes. Add the Marsala
wine. Scrape up the brown bits from the bottom of the skillet. Remove
from the heat.
Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish
with the thickest parts toward the outside. Pour the mushroom-wine
mixture over all. Cover with waxed paper. Microcook at 100% power
for 6 to 8 minutes until the chicken, rotating the casserole
180 degrees at half time.
Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep
warm. Whisk together the broth and cornstarch in a small bowl until
smooth. Stir into the baking dish liquid. Microcook, uncovered, at
100% power for 2 to 3 minutes until the sauce thickens and boils,
whisking at half time. Return the chicken and mushrooms to the baking
dish. Spoon sauce over the top and serve with noodles.
Nutrient Value per Serving: 283 Calories, 34 g Protein, 11 g Fat, 10 g
Carbohydrate, 421 mg Sodium, 98 mg Cholesterol Exchanges: 1/2
starch/bread, 4 1/2 lean meat
FAMILY CIRCLE: Sept 25, 1990 per Fred Peters Echonet RECIPE_CORNER
echo
Servings: 5 servings
Chicken Breasts With Mushrooms & Marsala Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Mushroom; Poultry; Vegetable
The History of Recipes
We can follow the history of `recipes` back into history, in fact as far back into recorded history as pharonic Egypt, and maybe further still. Having said that, generally, these old recipes were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe found, according to historians is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few documents showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient cooks were skilled in the use of a good variety of herbs, including some familiar names like bay, mint and asafoetida. Later on, there are a couple of books which were published in the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals prepared by the chefs of the upper classes of that time. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the East, including rosemary and coriander. These new foods and spices created an outbreak in books on cookery, the majority of which still exist in private collections. For the centuries that followed, the wealthy families of the West strove to serve the most extravagent meals, and as a result the best cooks and their recipe collections were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking books were starting to become popular mostly as a result of increased literacy, more leisure time and having more money. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken Breasts With Mushrooms & Marsala recipe.
