Ingredients
1 lb chicken breasts, boned and skinned
2 tbsp flour salt and fresh ground pepper
1 egg 2 t. water
1 1/2 cup breadcrumbs 3-5 t. olive oil (virgi, n or extra)
1 to 2 t. butter
Directions
CHICKEN SCALOPPINE WITH MUSHROOM SAUCE (Svs. 4) One Recipe Mushroom
Sauce (next message) Pound chicken between sheets of waxed paper til
thin. Combine flour, salt and pepper in pie plate. Beat egg with
water in shallow dish. Dredge meat in flour mix, dip in egg mixture,
and then roll well in breadcrumbs. IMPORTANT: LET COATED MEAT "REST"
FOR AT LEAST 15 MINUTES BEFORE PROCEEDING. THIS WAY THE CRUMBS WON'T
FALL OFF THE CHICKEN. Try it ~- it works! Heat oil and butter in
large skillet over medium high heat. Add meat in batches and saute
until browned, turning once, about 3 to 5 minutes, adding more oil
and butter if necessary. Keep warm and spoon mushroom sauce over!
Servings: 6 servings
Chicken Scaloppine With Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Sauce; Vegetable
The History of Recipes
We can follow the history of `recipes` way back into the far past, in fact as far back into history as ancient Egypt, and possibly even further. However, these, ancient records were just very simple pictorial recipes for preparing meals.
In fact, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian which describe the making 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 blissful and exhilarated. Later on, we have some books which date from the 1300s : a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the curry that we all know today, but rather descriptions of the types of meals cooked for the nobility of that time. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from the East, such as basil and rosemary. The introduction of these new foods and spices prompted an eruption in manuscripts on cooking, most of which still exist in academic collections. For the centuries that followed, the upper-class families of Wesstern Europe strove to serve the most exotic meals, and as a result cooks and their collection of recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes for their fellow cooks to enjoy. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Chicken Scaloppine With Mushroom Sauce recipe.
