8 oz chicken breast halves,
1 boned and skinned
1/2 cup butter or margarine, melted
1 garlic salt
1 tsp paprika
3 tbsp lemon juice
1 cup sour cream, room temp.
1/2 cup sherry or broth
8 oz canned mushroom pieces,
1 drained
1 dash of pepper
11/25 0841 AM BEST TO YOU
Directions
Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix
together melted margarine or butter, paprika and lemon juice. Brush
chicken well with butter mixture and place in shallow baking pan.
Bake, tented with foil, about 30 minutes or until tender, brushing
with remaining butter mixture occasionally to keep from drying. In a
bowl, blend together sour cream, sherry or broth, mushrooms, and
pepper. Pour over chicken for last 15 minutes.
Servings: 4 servings
Baked Breast Of Chicken Excelsior Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Recipes as an idea can be observed way back into ancient history, in fact as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these ancient cookbooks were just primitive pictorial recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books which appeared in the fourteenth century ; a book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the indian food that is familiar to us all today, but instead accounts of the types of food eaten by the nobility of those days. Over the following few hundred years, the upper classes tried to serve up the most extravagent meals, and because of this the best chefs and their recipe collections increased in prestige. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookery books are increasing in popularity mostly as a result of higher levels of literacy, people having increased leisure time and a general increase in wealth. The introduction of television gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Baked Breast Of Chicken Excelsior recipe.
