Ingredients
1 no ingredients
Directions
1 1/2 lb Chicken
: SALT
: PEPPER
: FLOUR
2 TB BUTTER
3 TB OLIVE OIL
1/2 c dry MARSALA
1/2 c BEEF OR CHICKEN STOCK
1/2 Lb MUSHROOMS -- SLICED
2 TB BUTTER -- SOFT
: PARSLEY -- CHOPPED FRESH
SEASON CHICKEN, DIP IN FLOUR. MELT 2 TBSP. BUTTER WITHOUT OLIVE OIL
OVER LOW HEAT. AFTER FOAM DIES BROWN CHICKEN 3 MIN. EACH SIDE. REMOVE
MEAT ANDMOST FAT. ADD WINE & 1/4 CUP STOCK, BOIL OVER HIGH HEAT FOR A
COUPLE OF MINUTES. RETURN MEAT AND SIMMER OVER VERY LOW HEAT FOR 10
MIN. ADD MUSHROOMS. TO SERVE, REMOVE MEAT ADD 1/4 CUP STOCK AND BOIL
TO REDUCE. REMOVE FROM HEAT ADD SOFT BUTTER AND PARSLEY POUR OVER
CHICKEN.
Recipe By :
From: Johnnye Tamaru
Servings: 4 servings
Chicken Scaloppine Marsala Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into distant history, at least as far into history as pharonic Egypt, and maybe even further. Interesting though that maybe, in the main part, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts is a series of stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. As we move into The time of the roman empire around 25BC a roman called Apicius assembled a few documents detailing recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius also tells us how the Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and dill. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, such as parsley and basil. These new spices and herbs created an outbreak in manuscripts on cooking, most of which are now in private libraries. Over the following few centuries, the upper-class families of Wesstern Europe competed to lay on the most extravagent banquests, and as a consequence, cooks and their recipe collections became highly prized. Even so, it wasn`t until the 1800s that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, cookery publications were highly popular as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Chicken Scaloppine Marsala recipe.
