Ingredients
2 lb chicken breasts without skin
1 nonstick cooking spray
1 cup sliced mushrooms, fresh
1 small onion, chopped
1 tsp dried basil, crushed
1 cl garlic, minced
1/3 cup chicken broth
1/3 cup dry white wine
1/4 tsp salt
1/4 tsp pepper
1 tbsp cornstarch
1 tbsp water
Directions
Rinse chicken and pat dry with paper towels. Spray a large
skillet wi nonstick cooking spray. Add mushrooms, onion, basil and
garlic. Cook over medium heat till onion is tender. Stir in chicken
broth, wine, salt, and pepper. Arrange chicken in skillet. Bring to
boiling; reduce heat. Cover and cook over low heat about 30 minutes
or till chicken is tender and no longer pink. Transfer chicken and
vegetables to a serving platter; keep warm. Measure remaining liquid,
and if necessary, add water to equal 1 cup. Pour into skillet.
Combine cornstarch and water. Stir into remaining liquid in skillet.
Cook and stir till thickened and bubbly. Cook and stir for 2 minutes
more. Serve over chicken.
Preparation Time: New D
Servings: 5 servings
Chicken With Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry; Sauce
The History of Recipes
We are able to follow the history of written recipes way back into antiquity, in truth as far back into history as early Egypt, and potentially, even further back. However, mostly, these ancient recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language describing 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 anyone who drank it feel blissful. As we move on, we have a couple of interesting recipe books dating from the 1300s ; a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that is served today, but rather accounts of the types of food eaten by the rich and wealthy people of the time. During the next few centuries, the upper-class families of Europe competed with each other to lay on the most exotic banquets, and consequentially chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 20th century, cooking publications were in high demand, mostly due to better eduction, leisure time and disposable income. The revolution that is television brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken With Wine Sauce recipe.
