BARB DAY
6 oz pasta, uncooked, dry
3/4 cup unsalted butter
1 tbsp cajun magic poultry seasoning plus, 2 teaspoons
3/4 lb chicken breasts, boneless, skinless, cut
3 cup mushrooms, fresh, sliced
1/4 cup green onion, tops only, minced
1 tsp garlic, minced
1 cup chicken stock, or water
Directions
Cook pasta according to package directions just to al dente stage.
Immediately drain and rinse with hot water to wash off starch, then
with cold water to stop cooking process; drain again. To prevent
pasta from sticking together, pour a very small amount of oin in the
palm of your hand and rub through the pasta.
Mash 4 tablespoons of the butter in a medium bowl and combine with
the Poultry Magic and chicken. Heat large skillet over high heat
until hot, about 4 minutes. Add chicken pieces and brown, about 2
minutes on first side and about 1 minute on the other. Add mushrooms
and cook 2 minutes. Add green onions, parsley, garlic and stock. Cook
2 minutes more or until sauce is boiling rapidly. Add remaining
butter (cut into pats), stirring and shaking pan to incorporate. Cook
3 minutes and add the cooked pasta. Stir and shake the pan to mix
well. Serve immediately.
Servings: 2 servings
Chicken Diane Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the far past, in fact as far back as the early Egyptians, and possibly even further. However, mostly, these old recipes were just basic hieroglyphic recipes for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans used a wide range of aromatic flavours, including a few that will be familiar to modern cooks like basil, fennel and asafoetida. Later on, in the 15th century, people returning from the crusades brought back a variety of foods, spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new herbs and spices caused an eruption in recipe manuscripts, some of which still exist in academic collections. The TV revolution gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Diane recipe.
