Ingredients
1/4 cup flour
2 tbsp sour cream
4 tsp dijon mustard
1 cup chicken stock
4 chicken breasts without skin
1 or bones
1 pinch thyme
1 pinch salt
1 pinch pepper
1 tbsp butter
2 cup mushrooms cut in quarters
2 green onions finely chopped
1 fresh parsley
Directions
In a small bowl, whisk 2 teaspoons of flour with sour cream, Dijon
mustard and 2 tablespoons of chicken stock. Put aside. Season one
side of chicken breasts with thyme, salt and pepper. Put rest of
flour in a dish and flour all chicken breasts. In a non-stick skillet
melt butter at medium-high. Add chicken breasts and cook for 5
minutes on each side or until meat is not pink.Remove chicken breasts
and keep warm. In skillet, add mushrooms and cook, while stirring,
for 3 minutes. Add rest of chicken stock and boil for 3 minutes.With
a whisk, add sour cream mixture previously prepared. Add onions and
cook for another 3 minutes or until thickened. At time of service,
serve sauce over breasts and garnish with fresh parsley.
Recipe By : Francine Boucher
Servings: 1 servings
Poulet Aux Champignons Recipe brought to you by Recipe Ideas
Categories: Pork; Poultry
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions back into the far past, in fact as far as the early Egyptians, and maybe even further. Having said that, these, ancient cook books were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which describe the baking 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 blissful. Later on, we have two books dating from the 1300s - a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the curry that is popular today, but instead accounts of the types of meals prepared by the chefs of the rich. Later on in the 1400s, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an outbreak in manuscripts on food, many of which are now in private cookery archives. For the next few years, the rich families of Wesstern Europe strove to lay on the most exotic banquets, and because of this chefs and their recipes became highly prized. Notwithstanding that, it was during the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and publishing recipes that were common in the better off homes of the day. By the advent of the twentieth century, cooking publications are starting to become popular mostly due to higher levels of literacy, increased leisure time and disposable income. The introduction of the TV brings us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Poulet Aux Champignons recipe.
