2 1/2 lb chicken pieces (or boneless
1 breasts)
6 tbsp butter or margarine
2 tbsp flour
1 tbsp paprika
2 cup plain yogurt
1/4 cup fresh mushrooms -- sliced
2 tbsp fresh lemon juice
2 tbsp fresh parsley -- chopped
Directions
Wash chicken and pat dry. Add salt and pepper. In large pan, melt 4
tablespoons of butter; fry the chicken until golden brown. Remove to
buttered shallow baking dish. Sprinkleflour and paprika into pan
juices and cook, stirring for 1 minute. Stir in yogurt and mix well.
Spoon over the chicken. Saute the mushrooms in the remaining butter
and lemon juice for 1 minute and spoon over the chicken and yogurt.
Sprinkle with the parsley. Bake, covered, in a preheated 325F oven
for about 1 1/4 hours, or until chicken is tender (less for boneless
breasts). From Diana Rattray
Recipe By : Concord Hospital Admitting Cookbook, Concord, NH
Servings: 4 servings
Baked Yogurt Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have traced the existance of recipes back into ancient history, in fact as far as early Egypt, and maybe further still. Having said that, generally, these old recipes were just very basic hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe discovered, according to food historians are some ancient tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. During Roman times around 25BC a man called Apicius created some documents showing how to cook the recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were separated into starters, entrees and afters, a very modern way of dining. Additionally, he describes how the ancient cooks made use of a wide range of herbs, including a few that will be familiar to modern chefs such as thyme, mint and parsley. During the succeeding few hundred years, the rich families of the West strove to lay on the most extravagent meals, and consequentially the best cooks and their recipes could command a high salary. Nevertheless, it was during the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cooking publications were starting to become popular mostly as a result of better eduction, more leisure time and having more money to spend. |
We hope you enjoy this Baked Yogurt Chicken recipe.
