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
We can track the history of meal recipes way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire 25BC a man called Apicius created some scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius recounts how the meals were divided into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs like thyme, fennel and parsley. Later on in the 1400s, knights returning from the crusades brought back many new foods and spices from Arab countries, such as coriander, parsley, and basil. The introduction of these new herbs and spices created an explosion in cookery books, many of which still exist in academic collections. By the time we get to the 20th century, cooking books are starting to become popular as a result of more people being able to read, more free time and being a little richer. |
We hope you enjoy this Chicken With Mustard Cream recipe.
