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 track the history of written cooking instructions far back into antiquity, at least as far as early Egypt, and potentially, even further back. In practice though, these, early cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to food historians are some ancient 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 anyone who drank it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts which described recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, entrees and desserts, a style of dining still practiced today. Additionally, he recounts how the ancient cooks made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, rue and dill. As our culinary historical trip moves to more modern times there are two interesting cookery books published in the 14th Century ; a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is popular today, but rather accounts of the types of food prepared by the chefs of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us many new foods and spices from Arab cuisine, such as basil and coriander. These new culinary innovations was responsible for an outbreak in recipe books, many of which still exist in private libraries. When we get to the 1900s, recipe publications are increasing in popularity as a result of higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Chicken In Tarragon Cream Sauce recipe.
