Ingredients
1 tbsp butter or margarine
1 tbsp vegetable oil
2 chicken breast halves
1 tbsp dijon mustard
1 tbsp mustard, coarse grain
3 tbsp vermouth
3 tbsp water
2 tbsp heavy cream
Directions
Melt the butter in a heavy-bottomed casserole. Add the oil. Brown the
chicken on both sides, about 2 to 3 minutes each side. Carefully pour
off any excess fat. Add the mustards, vermouth and water. Bring the
liquid to a simmer, scraping up the brown bits in the bottom of the
pan. Cover and simmer for 10 minutes. Test the chicken to make sure
it is done. (Stick the point of a knife into the meat near the bone.
If the juices run clear, the chicken is cooked.) Remove the meat to
individual dishes and cover to keep warm. Add the cream and salt and
pepper to taste. Mix well.
Servings: 2 servings
Poulet A La Diable Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Experts have proved the existence of recipes way back into antiquity, at least as far back into recorded history as early Egypt, and maybe even further. However, these, old records were just primitive hieroglyphic recipes for preparing food.
Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he describes how the cooks of his times used many different spices, including a few that will be familiar to modern cooks like bay, rue and asafoetida. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a result the best cooks and their collection of recipes increased in prestige. Nevertheless, it was during the 1800s 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 collating, testing, and publishing recipes to allow everyone to enjoy them. The TV revolution brought us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like those on this web site. |
We hope you enjoy this Poulet A La Diable recipe.
