Ingredients
4 tbsp butter
4 chicken breast halves
4 shallots, finely chopped
1/2 lb mushrooms, sliced
1/4 cup dry marsala
1/2 cup heavy cream
1 tsp lemon juice
1 salt and pepper to taste
Directions
* Skin and bone the chicken breasts then, using the flat (smooth)
side of a meat mallot, pound the breasts to 1/4 inch thickness. In a
large frying pan, melt 2 T. butter over meduim heat. Add chicken and
saute', turning once, until lightly browned about 2 minutes on each
side. Remove and set aside. Melt remaining butter in pan. Add
shallots and mushrooms. Cook until mushrooms are lightly browned, 3-5
minutes. Add Marsala and bring to a boil, scraping up any browned
bits from bottom of pan. Add cream and lemon juice and return to a
boil. Season with salt and pepper to taste. Return chicken to pan and
cook, turning in sauce, for about 3 minutes to reheat and finish
cooking.
Servings: 4 servings
Chicken Marsala 2 Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to follow the history of recipes back into the far past, in fact as far as the early Egyptians, and possibly even further than that. Having said that, in the main part, these early records were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to food historians is a collection of clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful. Progressing into The time of the romans around 25BC a man called Apicius created a number of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were divided into starters, entrees and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient cooks used many different spices, including a few that will be familiar to modern chefs for example thyme, fennel and asafoetida. During the next few hundred years, the rich families of Wesstern Europe strove to lay on the best banquets, and consequentially cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s that cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes common in their social group. Like it or not, the introduction of TV brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to search through thousands of recipes like those on this web site. |
We hope you enjoy this Chicken Marsala 2 recipe.
