1 1/2 lb chicken breasts, boneless,
1 and skinned (4 pieces from
1 2 chickens)
1 tbsp butter
1 tbsp oriental style hot oil
1 or
1 tbsp veg oil and dash cayenne
2 cloves garlic, minced or
1 pressed
3 tbsp dijon style mustard
1 can chopped green chiles (4 oz)
1/2 cup whipping cream
1 salt and pepper to taste
1 chopped parsley for garnish
Directions
Wipe chicken dry and set aside. IN a large skillet over medium-high
heat, melt buttter, add hot oil and garlic. Add chicken breasts,
cook turning often until cooked throughly. Transfer to warm platter
and keep warm.
Add mustard to skillet. Stir until blended and brownings are scraped
up. Stir in green chilies. Add cream and boil over high heat until
reduced and slightly thickened. Taste and add salt and pepper top
taste.
Pour sasuce over the chicken breasts. Garnish with parsley, if
desired. Submitted By JSCHLANK@PACIFICNET.NET (JOHN SCHLANK) On SUN,
29 OCT 1995 225025 -0500
Servings: 4 servings
Chicken Breasts With Mustard-Chile Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Mexican; Poultry; Sauce
The History of Recipes
We can read the history of written recipes back into antiquity, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further. Interesting though that is, generally, these ancient cookbooks were just very simple hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to experts are some stone 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 making anyone who tried it feel `exhilarated, wonderful and blissful`. Progressing into Roman times around 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by the Romans. In his works, he recounts how the roman meals were split into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. Later on, there are a couple of interesting cookery books published in the 1300s : a recipe book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that is popular today, but rather recipes for the types of meals cooked for the rich and wealthy people of those days. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as coriander, parsley, and basil. These new culinary innovations caused an explosion in recipe books, many of which still exist in private collections. Over the succeeding few centuries, the powerful families of Wesstern Europe competed to offer the best banquets, and as a result chefs and their recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes that were common in the better off homes of the day. When we get to the 20th century, recipe publications were in great demand, due to increased literacy, increased leisure time and having more disposable income. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chicken Breasts With Mustard Chile Sauce recipe.
