Ingredients
1 olive oil as needed
1 1/2 cup marsala wine
1 1/2 cup thinly sliced fresh mushroom
1 cup juliened sweet red pepper
1 cup juliened sweet yellow pepper
1/2 cup sliced green onions
2 each cloves garlic, minced
2 3/4 cup canned chicken broth
1 tbsp lemon juice
1/2 tbsp dried oregano
1/2 tbsp dried basil
1 tbsp salt
1 fresh ground black pepper to
1 tbsp cornstarch
1/4 cup canned chicken broth
1 each hot cooked pasta, drained
Directions
5-6 oz chicken breast halves 1. Cut chicken into strips; set
aside. Add olive oil to a Dutch oven; place over medium-high heat
until hot. Add chicken strips, and saute until tender. Remove and set
aside. Add wine to Dutch oven, and bring to a boil. Pour over
chicken. 2. Add more olive oil to Dutch oven; heat until hot. Add
mushrooms and next 4 ingredients. Saute until tender. Add 2-3/4 cups
chicken stock and next 5 ingredients. Bring to a boil. Add reserved
chicken mixture and return to a boil. 3. Combine cornstarch and 1/4
cup chicken stock. Stir into mixture in Dutch oven. Return to a boil
and boil for 1 minute, stirring constantly. Serve over hot cooked
pasta with green salad and plenty of sour dough
bread.................Or garlic bread... There are many other
recipes, but, this one is my favorite..
Len in Calif... FROM: LEN PADEN (BPNV19A)
Servings: 6 servings
Chicken Marsala *** (Bpnv19a) Recipe brought to you by Recipe Ideas
Categories: Chicken; Dutch Oven; Poultry
The History of Recipes
Written cooking instructions as an idea can be found back into the distant past, in truth as far as early Egypt, and quite possibly further than that. However, these, early cook books were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few tablets in the Sumerian language 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 exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius assembled some documents which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. He also tells us how the Romans were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens for example basil, fennel and parsley. In the 15th century, the Crusaders brought back many new foods and herbs from middle-east cuisine, including spices like rosemary and coriander. The introduction of these new foods and spices caused a surge in recipe books, most of which still exist in private libraries. Over the next few hundred years, the powerful families of Europe tried to lay on the most exotic meals, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording the recipes of their peers. The arrival of TV brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Chicken Marsala ___ (Bpnv19a) recipe.
