Ingredients
3 large portobello mushrooms, stems removed
2 tbsp olive oil
1 tsp olive oil
1 salt & freshly ground pepper
8 medium boneless chicken breasts
1 with skin
1 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
Directions
Recipe by: Food & Wine Jan-96 1. Preheat oven to 425F. Arrange the
mushrooms, stemmed side down on a baking sheet. Brush the mushrooms
with 1 teaspoon olive oil and season with salt and pepper. Roast for
about 12 minutes or until tender. Thinly slice the mushrooms and
transfer to a plate.
2. Heat the remaining 2 tablespoons olive oil in a large skillet.
Season the chicken breasts wiith salt and pepper and add half the
breasts to the skillet, skin side down. Cook over moderately high
heat, turning once, until well browned, about 5 minutes. Transfer to
a plate and repeat the process with the remaining breasts. Pour off
the fat from the skillet. Return all the chicken to the skillet,
lower the heat to moderate, cover and cook until opaque throughout,
about 5 minutes longer. Transfer the chicken to a large plate and
keep warm.
3. Add the white wine to the skillet and boil over high heat,
stirring to scrape up any browned bits, until reduced by half, about
5 minutes. Add the chicken stock and reduce by half, about 3 minutes.
Add the cream and continue boiling until reduced by half, about 3
more minutes. Stir in the mushrooms and season with salt and pepper.
Set each chicken breast on a large plate and spoon the sauce over and
serve.
Servings: 8 servings
Chicken With Portobello Mushroom Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Sauce; Vegetable
The History of Recipes
Recipes as a concept can be observed back into ancient history, at least as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, these, old cook books were just basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe in existence, according to academics is a collection of tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius created a number of documents detailing recipes cooked by the Romans. In his publication, he tells us how the meals of wealthy Romans were separated into appetizers, main course and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient cooks used a wide range of spices, including a few that will be familiar to modern chefs like bay, fennel and asafoetida. During the succeeding few hundred years, the families of Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. However, it was during the nineteenth century that haute cuisine and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 1900s, cookbooks were in great demand, mostly as a result of more people being able to read, more leisure time and having more disposable income. |
We hope you enjoy this Chicken With Portobello Mushroom Sauce recipe.
