Ingredients
1/3 each all purpose flour
1/2 each dry white wine
1 each salt
2 each whipping cream
1 each fresh ground pepper
1/2 each dijon mustard
6 each boneless -- chicken breast
1 each fresh parsley sprigs
3 tbsp chopped shallots
1 each freshly cooked rice
4 tbsp unsalted butter 1 x fresh
4 tbsp unsalted butter 1 x fresh
Directions
parsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken
and shake off excess. Melt 2 Tbsp. of the butter in a heavy large
skillet over medium high heat. Add the chicken and cook until chicken
is springy to the touch, about 5 to 8 minutes per side. Remove to a
warm platter and keep warm. Melt the remaining butter in the skillet
over medium heat. Add the shallots and cook until translucent,
stirring occasionally, about a minute. Raise the heat to high and add
the wine. Bring to a boil, scraping up any browned bits. Reduce heat
to medium and simmer until wine is reduced by half, about 4 minutes.
Stir in the cream. Continue simmering until sauce is reduced to 1 1/2
C. Stir in the mustard and then pour the sauce over the chicken.
Garnish with parsley and serve immediately with rice.
Recipe By :
From: Date: 05/28
Servings: 1 servings
Chicken With Mustard Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to track the history of `recipes` way back into distant history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, these, ancient cookbooks were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to academics is a series of clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Aspicius also informs us how the cooks of his times used many spices, including a few that will be familiar to modern cooks like basil, mint and parsley. As we move on, there were a couple of books from the 14th Century : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that we all know today, but instead accounts of the types of meals prepared by the chefs of the nobility of that period. Later, in the fifteenth century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including parsley, basil and rosemary. These new herbs and spices led to a surge in manuscripts on cookery, the majority of which are kept safe in private cookery archives. During the following few hundred years, the upper-class families of the West strove to lay on the best banquets, and as a consequence, the best cooks and their collection of recipes were at a premium. Nevertheless, it was during the 1800s the formal cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collating, testing, and publishing recipes to help cooks of their time. By the advent of the 20th century, cookery publications were starting to become popular due to more people being able to read, people having more spare time and having more disposable income. The revolution that is television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken With Mustard Cream recipe.
