Ingredients
4 tbsp butter
2 cup portabella mushrooms, sliced
1 whole small button or crimin
4 boneless skinless chicken br
1 all-purpose flour
2 large garlic cloves, minced
1/2 cup tawny port
1/2 cup chicken stock or canned low-
1/2 cup heavy cream
3/4 tsp dried rosemary
Directions
Recipe by: Sharon Beck
about 5 minutes in butter, in a large skillet. (Use about 1/2 the
butter) Remove mushrooms to warm covered bowl or serving plate. Melt
remaining butter in same pan. Coat chicken with flour, salt & pepper
as desired. Place in pan and saute until just done (about 4 minutes
per sid Tranfer to same container as mushrooms. Saute garlic in same
pan, and scrape up browned bits. Add Port and bring to a boil while
still scraping. Add stock and cream and bring to a boiil. Add
rosemary and boil until slightly thickened (about 5-8 minutes) Return
mushrooms to skillet and stir to coat well. Slice chicken on a
diagonal, arrange on plates. Pour sauce wi mushrooms over and serve
Servings: 1 servings
Port Mushroom Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Vegetable
The History of Recipes
Written cooking instructions as an idea can be traced way back into distant history, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, these, old records were just simple pictorial recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a series of clay tablets in the Sumerian language 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 making anyone who drank it feel wonderful. As we move into Roman times 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius also describes how the Roman chefs were skilled in the use of a good variety of spices and herbs, including some that we all recognise for example bay, mint and asafoetida. Closer to modern times, there are some recipe books which appeared in the fourteenth century : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that is familiar to us all today, but instead descriptions of the types of food prepared by the chefs of the upper classes of that period. Later, in the 15th century, the Crusaders brought back many foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new foods and tastes prompted an outbreak in manuscripts on cooking, most of which are kept safe in academic collections. Like it or not, the introduction of TV brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Port Mushroom Chicken recipe.
