1 4 chicken breasts -- boned a
Directions
: cut in hal
4 TB butter -- melted
: salt
: white pepper
: garlic powder
: Instant wine and cream
: sauce:
2 shallots -- finely chopped
2 cloves garlic -- put through
: press
1 TB butter
1/4 c dry white wine
1/4 c chicken broth -- undiluted
: canned
2 TB parsley
1 pn thyme
1 c cream
1 ts lemon juice
Chicken in a delicate instant wine and cream sauce note: the wine
sauce can be prepared in advance and reheated at time of serving *
can substitute 2 small fryer chickens (about 2 1/2 lbs), cut into
pieces, for the chicken breasts * can substitute 1/4 cup green onions
for the shallots Dust chicken lightly with flour and baste with 4
Tblsp. melted butter. Sprinkle with salt, white pepper, and garlic
powder. Place chicken in a 9x13-inch roasting pan and bake in a 325
degree oven for about 15-20 minutes or until just cooked through. Do
not overcook. Meanwhile, saute shallots and garlic in butter until
the shallots are soft, but not browned. Add winde and broth and cook
over medium-high heat until liquidis reduced to about one-half. Add
the remaining ingredients and simmer sauce until slightly thickened,
abot 3 minutes. Place the warm chicken on a lovely platter and spoon
the sauce over all. Serves 4
Recipe By : The Joy of Eating French Food: Great French dishes
made easy
Servings: 1 servings
Chicken In Wine & Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Sauce
The History of Recipes
Academics have proved the existence of recipes far back into the far past, in truth as far back into history as the early Egyptians, and possibly even further. However, in the main part, these old records were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe 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. As our culinary historical trip moves on a few more years we have a couple of recipe books which were published in the fourteenth century - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these are unconnected to the spicy food that is familiar to us all today, but rather recipes for the types of meals on the tables of the rich people of the period. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices prompted an eruption in cookery books, many of which are now in private libraries. Over the following few hundred years, the rich families of Europe competed to serve the most extravagent meals, and consequentially the best chefs and their recipes increased in prestige. Nevertheless, it wasn`t until the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and recording recipes common in their social group. By the arrival of the 20th century, recipe books were highly popular as a result of better eduction, people having increased free time and a general increase in wealth. The introduction of television brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on our site. |
We hope you enjoy this Chicken In Wine & Cream Sauce recipe.
