Subj : Today in History - 1483
To : All
From : Dave Drum
Date : Sat Jun 25 2022 06:36:00
KING RICHARD III BEGINS HIS RULE OF ENGLAND: The House of York sends
their last king to the throne of England, as Richard III begins his
rule. His reign will be brief, ending two years later at the Battle
of Bosworth Field, but his infamy will live on, as a future scribe
named Shakespeare will find inspiration in Richard's reputed villainy.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Richard's Chicken Breasts
Categories: Poultry, Wine, Mushrooms, Herbs, Cheese
Yield: 4 Servings
8 Chicken breast halves;
- skined, boned
1/2 c All-purpose flour
1 ts Poultry seasoning
1 tb Butter
1 tb Olive oil
1/4 c Marsala wine
1 c Chopped portobello
- mushrooms
1 c Chopped onion
1 ts Dried rosemary
4 sl Mozzarella cheese
Season flour with poultry seasoning. Dredge the chicken
breasts in the seasoned flour. Melt the butter with the
oil in a medium skillet over medium-high heat, fry the
chicken in the hot butter mixture for about 5 minutes
each side, depending on the thickness. Remove the
chicken and set aside (keep warm.)
Deglaze pan with Marsala wine (deglazing is swirling or
stirring a liquid in a pan to dissolve cooked food
particles remaining on the bottom). Add the chopped
mushrooms, chopped onions and rosemary. Saute for 5
minutes over high heat.
Return the chicken breasts to the skillet, baste with
drippings, put cheese on the breasts and cook for
another 2 1/2 minutes with the lid on tightly. Don't
touch the lid! Remove from heat and let stand for 10
minutes, until the breasts cook through. Check the
seasoning and adjust. You will have the plumpest,
juiciest chicken breasts you can imagine!
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: King Scallops w/Hazelnut & Bacon Sauce
Categories: Seafood, Pork, Citrus, Nuts
Yield: 2 Servings
10 lg King scallops; shelled
120 ml Virgin olive oil
1 Shallot; chopped
2 sl Smoked back bacon; chopped
50 ml Fish stock
50 ml White wine
20 g Dill; chopped
30 g Hazelnuts; crushed
3 cl Garlic; crushed
1 Lemon; juice of
25 g Unsalted butter
For the sauce, fry the shallots in a little olive oil then
add the bacon, garlic and hazelnuts. Add the stock and
wine and reduce.
Meanwhile, lightly seal the scallops in a very hot, dry
frying pan. Season and turn the scallops, remove from the
pan and keep warm.
Finish the sauce with dill, lemon juice and a knob of
butter. Arrange the scallops around a crisp green salad,
drizzle the sauce over them and serve.
Uncle Dirty Dave's Archives
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... When I'm not in my right mind, my left mind gets pretty crowded.
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