Ingredients
4 tbsp butter, divided
4 cup sliced fresh mushrooms
6 each boned chicken breasts flat
1/3 cup thin sliced green onions
1/3 cup water
1/4 cup white wine
1/2 tsp chicken bouillon mix
1/3 cup whipping cream
1 each salt & pepper to taste
Directions
Melt 2 tablespoons of butter in large non stick frypan. Saute
mushrooms until tender and any liquid has evaporated; remove from
pan; set aside. Melt remaining 2 tablespoons butter in same frypan.
Saute chicken breasts on both sides until golden brown and cooked
through; remove from pan; set aside. Add onions to pan; saute until
tender. Add water, wine and boulillon mix to pan. Bring to boil.
Cook and stir until mixture is reduced by half. Add cream to pan.
Cook and stir until slightly thickened. Add salt and pepper to taste.
Return mushrooms and chicken to sauce in pan. Reheat to serving
temperature.
Makes 4 to 6 servings.
Servings: 6 servings
Chicken Scalopine Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can track the history of written recipes way back into the far past, at least as far as pharonic Egypt, and quite possibly further than that. Having said that, sadly, these old cookbooks were just simple pictorial recipes for meal preparation.
In fact, the oldest recipe discovered, according to academics are a few clay tablets in ancient 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 anyone who drank it feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient Romans made use of a good variety of herbs and spices, including a few that will be familiar to modern chefs such as basil, mint and parsley. For the next few years, the upper-class families of Europe competed with each other to serve up the most extravagent meals, and consequentially the best cooks and their recipes were much in demand. Even so, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing popular recipes of the day. By the advent of the twentieth century, cooking books are in high demand, mostly as a result of better eduction, more leisure time and having more disposable income. The introduction of the TV brings us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Chicken Scalopine recipe.
