Ingredients
PATTI VDRJ67A
4 chicken breast halves, skinless, boneless
2 tbsp butter or margarine
4 oz mushrooms, sliced, drained
1/2 cup green onions, chopped
3 tbsp white wine -or- lemon juice
1/2 cup whipping cream
1 cup seedless grapes
1/2 tsp salt
1/8 tsp white pepper
Directions
Heat 1 tbls butter in 10" skillet. Add mushrooms and saute over
medium-high heat for 2 minutes. Turn mushrooms onto heated platter.
Add remaining butter to skillet. Place chicken into pan. Saute over
medium heat about 10 minutes, until chicken is cooked through,
turning 2-3 times. Add onions and wine after 5 minutes of cooking.
Arrange cooked chicken over mushrooms. Drain mushroom juice into
skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add
grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and
grapes over chicken. Serve immediately. (If chicken has cooled off,
return to pan for a few minutes to reheat).
Can be made ahead, covered and refrigerated. Before serving, return
to pan and reheat over low heat, being very careful not to brown. OR,
reheat, covered, in microwave using MEDIUM power for 1 minute.
Servings: 4 servings
Chicken Veronique * Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written recipes as a concept can be traced back into distant history, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. Having said that, mostly, these ancient records were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in Sumerian describing the preparation 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 exhilarated and blissful. Closer to modern times, there were a couple of books published in the 1300s : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these books are unconnected to the indian food that is popular today, but rather descriptions of the types of meals enjoyed by the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas created an eruption in recipe publications, many of which still exist in academic collections. During the succeeding few centuries, the rich and powerful families of Europe strove to lay on the most extravagent banquests, and as a result chefs and their collection of recipes were highly sought after. However, it wasn`t until the 19th century that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collecting, trying out, and recording popular recipes of the day. By the time we get to the twentieth century, cookery publications are starting to become popular as a result of increased literacy, increased leisure time and being a little richer. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chicken Veronique _ recipe.
