5 boned chicken breasts
3 tbsp flour
1 1/2 tsp salt
1 1/2 tsp ground pepper
2 tsp paprika
1 tbsp vegetable oil
3 tbsp butter
1 1/2 tbsp dijon mustard
1 can 6 1/4 oz frozen orange juice
1 cup amaretto
Directions
Mix the can of frozen orange juice with a half can of water. Preheat
oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic
salt. Coat chicken with this mixture. Heat oil and butter in skillet
and saute chicken until brown. Remove and put in casserole. To
skillet, add mustard, orange juice and Amaretto. Increase heat and
boil, stirring constantly, until thick. Pour sauce over chicken and
bake, covered, for 45 minutes. this can be frozen and reheated later.
Serves 8 - 10.
Servings: 8 servings
Amaretto Chicken Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Poultry
The History of Recipes
It is actually possible to trace the history of written recipes back into distant history, certainly as far into history as the early Egyptians, and quite possibly further than that. However, in the main part, these ancient cook books were just very simple hieroglyphic or cunieform instructions for food preparation.
Interestingly, the oldest recipe in existence, according to historians are some tablets in Sumerian describing 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 exhilarated and blissful. Later on, in Roman times 25BC a man called Apicius created some documents detailing recipes cooked by wealthy roman citizens. In his works, Apicius describes how the meals were divided into starters, entrees and afters, a style of dining still practiced today. Aspicius describes how the ancient chefs were skilled in the use of a wide range of herbs, including some that we all recognise such as thyme, mint and parsley. Closer to modern times, we have two recipe books which date from the 1300s ; one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they are nothing to do with the spicy food that is popular today, but instead descriptions of the types of food served to the rich and wealthy people of the period. In the fifteenth century, knights returning from the crusades brought back many spices and herbs from Arab countries, including spices such as parsley and basil. These new herbs and spices was responsible for a surge in manuscripts on cookery, many of which are kept safe in academic collections. During the succeeding few hundred years, the rich families of the West competed to offer the most exotic banquets, and as a consequence, chefs and their recipe collections were much in demand. Nevertheless, it was during the 1800s that cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cooking publications were in great demand, mostly due to more people being able to read, more spare time and having more money. |
We hope you enjoy this Amaretto Chicken recipe.
