2 chicken breast,skinned,boned
2 tbsp butter or margarine
1 salt and black pepper
1 garlic clove,finely minced
1 tbsp finely minced onion
1/4 lb fresh mushrooms,sliced
1/4 cup dijon style mustard
1 cup heavy cream
1 cooked wild rice
Directions
In a large skillet,cook split chicken breasts in butter.Remove to a
heated platter.Keep warm.To drippings in pan,add garlic,onion and
mushrooms.Cook,stirring,until onion is tender.Stir in mustard and
heavy cream.Simmer,stirring,until sauce is slightly thickened.Add
chicken,turning to coat in sauce.Serve over rice.
Servings: 4 servings
Chicken Supreme Dijon Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is actually possible to track the history of recipes way back into history, in truth as far into history as ancient Egypt, and maybe further still. Interesting though that is, these, old recipes were just very simple hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts is a collection of ancient tablets in the Sumerian language describing the preparation 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 and blissful. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts which described recipes enjoyed by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius also recounts how the Roman chefs used many spices, including many that are still in use today such as basil, rue and dill. Moving on, there were two interesting recipe books which appeared in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these have no connection with the curry that is popular today, but instead accounts of the types of food prepared for the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new culinary ideas prompted an outbreak in manuscripts on food, many of which are kept safe in private libraries. During the following few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and as a consequence, the best cooks and their recipes became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, testing, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookery publications are increasing in popularity mostly as a result of more people being able to read, more leisure time and disposable income. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, allowing us all to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Supreme Dijon recipe.
