1 lb skinless, boneless chicken breast o, r chicken tenders
2 tbsp olive oil
1 1/2 cup sliced fresh mushrooms
3 large green onions, sliced, including som, e of the gre
1/2 cup dry white wine
1/4 tsp tarragon
1/8 tsp thyme
1/2 cup half and half
1/2 cup heavy cream
1/4 tsp salt
1 freshly ground black pepper to tast, e
1 tsp lemon juice
Directions
Source: MAINPOUL.ZIP
Cut chicken into cubes. Heat oil in 10" heavy skillet. Add chicken and
saute until no longer pink. Remove from pan and keep warm. Add
mushrooms and green onions to pan drippings. Saute briefly then add
white wine, tarragon and thyme. Cook 2 minutes or until mushrooms are
slightly softened and wine has nearly evaporated from pan. Add lemon
juice, half and half and heavy cream. Bring just to a boil; return
chicken and accumulated juices to the pan. Heat thorough. Add salt
and pepper to taste. Serve immediately over rice or noodles. Serves 4.
Servings: 4 servings
Chicken In Tarragon Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. Having said that, sadly, these early recipes were just primitive pictorial instructions for preparing food.
Interestingly, the most ancient recipe in existence, according to experts in ancient history are a few tablets in ancient Sumerian 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 people feel exhilarated. Later on, in Roman times 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy Romans. In his publication, he tells us how the meals were split into hors d`oeuvre, main meal and afters, something we still use today. Additionally, he informs us how the early Romans were skilled in the use of many different herbs, including a few you will know like basil, rue and parsley. As our culinary historical trip moves on a few more years there were two books published in the fourteenth century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these have no connection with the curry that is familiar to us all today, but rather descriptions of the types of food on the tables of the nobility of that time. In the fifteenth century, knights returning from the crusades brought back many new foods and spices from Arab cooking, including spices like rosemary and coriander. These new herbs and spices prompted an explosion in manuscripts on food, most of which are now in private collections. During the succeeding few hundred years, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a consequence, the best chefs and their recipe collections could command a high salary. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe books became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes that were common in the better off homes of the day. By the arrival of the 1900s, cookery publications are starting to become popular as a result of more people being able to read, people having increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken In Tarragon Cream Sauce recipe.
