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
Academics have tracked the existence of recipes way back into history, in fact as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, sadly, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and desserts, a very modern way of dining. Additionally, he recounts how the ancient chefs used many spices, including many that are still in use today for example thyme, rue and parsley. Over the next few centuries, the rich and powerful families of Europe strove to serve the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and recording recipes common in their social group. By the arrival of the twentieth century, cookery publications are greatly in demand mostly as a result of higher levels of literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chicken Breasts With Mushrooms & Marsala recipe.
