Ingredients
1 5 skinless boneless chicken
Directions
: breast halves -- cut into
: pieces
: salt and pepper
3 TB butter
1 md onion -- sliced
1/2 lb sliced mushrooms
1 TB all-purpose flour
1 c chicken broth -- heated
1/3 c dry white wine
1/2 c sour cream
1 TB Dijon mustard
1 TB dry white wine
: Chopped fresh parsley
4 1/2 c cooked rice
Season chicken with salt and pepper. Melt 2 tablespoons of the butter
in large skillet over medium heat. Add chicken and cook until opaque,
stirring occasionally, about 5 minutes.Transfer to serving dish.
Cover and keep warm.
Add onion and mushrooms to skillet and cook until light brown,
stirring frequently, about 6 to 8 minutes. Add to chicken dish. Keep
warm.
Melt remaining butter in small saucepan over medium-low heat. Add
flour and stir 3 minutes. Whisk in broth and wine and stir vigorously
until sauce is thickened and smooth, about 5 minutes. Stir in sour
cream, mustard and 1 tablespoon wine. Heat sauce until warmed
through, about 3 minutes. Do not boil!
Pour over chicken. Top with parsley and serve with rice. May also be
served with noodles.
Post and Courier, Charleston, SC, Sunday, October 20, 1996. >From the
Web! http://www.charleston.net; mcRecipe via PATh [420 cal/12g fat]
Recipe By : Helen Heape, c/o Charleston Post and Courier
From: Path
~0700 (
Servings: 6 servings
Chicken Stroganoff (Heape) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Russian
The History of Recipes
Recipes as an idea can be observed back into ancient history, in fact as far back into recorded history as early Egypt, and maybe further still. In practice though, these, ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to historians are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by his fellow Romans. In his works, he tells us how the roman meals were split into starters, main course and dessert, something we still use today. He also tells us how the Roman chefs used a good variety of spices, including a few you will know such as basil, rue and parsley. Moving our culinary historical trip onwards, we have a couple of books which were published in the 14th Century : one book titled `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, they are not about the indian food that is familiar to us all today, but rather accounts of the types of meals on the tables of the nobility of the period. In the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas was responsible for an increase in recipe publications, most of which are now in private cookery archives. When we get to the 1900s, cooking publications were starting to become popular mostly as a result of better eduction, more leisure time and having more money. |
We hope you enjoy this Chicken Stroganoff (Heape) recipe.
