Ingredients
1 cup sliced fresh mushrooms
2 tbsp butter
2 tbsp minced onion
4 boneless, skinless chicken breast h, alves (~1 lb)
1/2 cup dry white wine
1 tsp dried marjoram
1/4 tsp salt
1/4 tsp pepper
1/4 cup heavy cream
1 tbsp dijon-style mustard
1 tbsp flour
1 1/2 cup seedless green california grapes
Directions
Place mushrooms, butter and onion in an 8" square glass dish. Cover
with plastic wrap. Stirring midway through cooking, microwave on high
2 minutes.
Arrange chicken on top of mushroom mixture. Add wine, marjoram, salt
and pepper. Re-cover and microwave on high 5-6 minutes, or until
chicken is no longer pink.
Combine cream, mustard and flour in a 2-cup glass measure. Drain
liquid from chicken into it; re-cover chicken and set aside. Stirring
after each minute, microwave on high 3-4 minutes, or until mixture
thickens and bubbles.
Stir grapes into sauce and microwave on high 1-2 minutes, or until
grapes are heated through. Slice chicken crosswise and serve on warm
plates topped with sauce.
Servings: 4 servings
Chicken With Grape Mustard Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to trace the history of meal recipes back into ancient history, at least as far into history as early Egypt, and possibly even further. In practice though, these, old cook books were just basic hieroglyphic recipes for preparing food.
In fact, the oldest recipe in existence, according to experts in ancient history are some ancient tablets in Sumerian which describe the preparation 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 `blissful`. Later on, there are a couple of recipe books which appeared in the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these are nothing to do with the spicy food that is familiar to us all today, but instead descriptions of the types of meals prepared for the upper classes of the period. For the next few years, the wealthy families of Wesstern Europe competed to serve up the most extravagent meals, and as a consequence, chefs and their recipes could command a high salary. However, it wasn`t until the 1800s the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the twentieth century, recipe publications are highly popular mostly as a result of more people being able to read, leisure time and a general increase in wealth. The introduction of the TV brought us TV cooks and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chicken With Grape Mustard Cream recipe.
