Ingredients
1/2 cup mushrooms -- sliced
2 tbsp onion -- minced
2 tbsp butter
1 lb boneless skinless chicken
1 breast
1/2 cup dry white wine
1/4 cup heavy cream
1 tbsp dijon mustard
1 tsp marjoram -- crushed
1 salt and pepper
1 1/2 cup grapes -- seedles, halved
1 grape cluster
1 marjoram -- fresh
Directions
Saute mushrooms and onions in butter in non-stick skillet until
tender. Place chicken breasts on top of mushroom mixture, cover and
cook over medium heat 7 minutes or until chicken is cooked and juices
run clear. Slice chicken diagonally and place on serving platter;
keep warm. Add cream, mustard, and seasonings to pan drippings.
Reduce liquid until thickened. Add grapes; heat thoroughly. Pour over
chicken. garnish with grape cluster and marjoram.
Recipe By : Bon Appetit
From: Date: 05/28
Servings: 4 servings
Chicken With Grape Mustard Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
It is actually possible to trace the history of recipes far back into antiquity, in fact as far into history as the Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just very basic hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe found, according to Professor Solomon Katz, are some stone tablets in Sumerian which show 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 anyone who drank it feel blissful. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, a very modern way of dining. Additionally, he describes how the Roman chefs made use of many spices and herbs, including some familiar names for example basil, rue and parsley. Moving our culinary historical trip onwards, we find a couple of interesting recipe books which appeared in the 1300s ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these books are nothing to do with the spicy food that we all know today, but instead accounts of the types of food eaten by the nobility of those days. In the 15th century, people returning from the crusades brought back many foods and herbs from the East, including spices such as basil and coriander. The introduction of these new herbs and spices caused an outbreak in manuscripts on cookery, the majority of which are now in private cookery archives. When we get to the 1900s, cook books are in high demand, mostly as a result of increased literacy, more spare time and being a little richer. |
We hope you enjoy this Chicken With Grape Mustard Cream Sauce recipe.
