1 no ingredients
Directions
2 TB olive oil
1/4 c finely chopped onion
1 TB garlic
1 lb boneless, skinless chicken
: breasts,
: sliced into 1/2-inch strips
1/4 c balsamic vinegar
1 TB honey
1 TB Dijon mustard
3 TB pine nuts
: Salt and pepper
: Mixed greens
: Fresh grated Parmesan
: cheese
Heat oil in large non-stick skillet and cook onion until tender. Stir
in garlic and chicken. Cook chicken until golden brown. Stir in the
balsamic vinegar and let simmer for 1 minutes. Stir in honey and
Dijon and toss to coat. Add pine nuts and season with salt and
pepper. Top mixed greens with chicken mixture and fresh grated
Parmesan.
Yield: 2 servings
Recipe By :HOW TO BOIL WATER SHOW #BW8302
Date: Wed, 16 Oct 1996 15:00:34
~0400
Servings: 4 servings
Balsamic Vinegar Chicken Salad Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Salad; Poultry; Salad
The History of Recipes
We can read the history of meal recipes way back into the far past, at least as far as the ancient Egyptians, and possibly even further than that. Interesting though that maybe, mostly, these old records were just basic pictorial recipes for food preparation.
In fact, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in ancient 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 having made anyone who tried it feel blissful and exhilarated. Later on, in Roman times around 25BC a roman called Apicius assembled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his works, Apicius tells us how the roman meals were divided into starters, main meal and desserts, something that is very familiar to us today. Aspicius describes how the ancient cooks used many aromatic flavours, including many that are still in use today like thyme, rue and parsley. Later on, we have two interesting books dating from the 14th Century ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food prepared for the rich people of the period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from Arab countries, such as basil and coriander. The introduction of these new herbs and spices was responsible for an eruption in books on cooking, some of which are kept safe in private collections. For the next few years, the upper-class families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a consequence, cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cooking and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking books are in high demand, mostly due to more people being able to read, people having more spare time and being a little richer. |
We hope you enjoy this Balsamic Vinegar Chicken Salad recipe.
