2 lb chicken breasts
1 flour
1 cooking oil
1 salt to taste
1 pepper to taste
1 butter
1 clove garlic, minced
6 green onions, chopped
1/2 cup mushrooms
2 tbsp flour
1/2 cup water
1/2 cup sherry
1/2 tsp paprika
1/2 tsp thyme
1 tsp parsley, chopped
1/2 can black olives, pitted, sliced
1 can consomme'
1 cup sour cream
Directions
Bone and skin chicken breasts. Flour lightly and brown in oil. Salt
and pepper and place in large casserole. Saute garlic, onions, and
mushrooms in butter until tender but not brown. Add this to the
chicken. Make a paste of flour, water, and sherry. Pour over the
chicken. Then sprinkle on the paprika, thyme, and parsley. Add olives
and pour over all the can of consomme'. Bake at 350 F. until tender,
abt. 40 to 60 min. Add the sour cream and heat through. This may be
made far ahead and even frozen. Just reheat and stir in the sour
cream until heated (do NOT boil), abt. 10 minutes. Serve in chafing
dish.
Servings: 4 servings
Buffet Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We can trace the history of written recipes way back into the distant past, certainly as far into history as early Egypt, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just basic pictorial instructions for preparing meals.
In fact, the oldest recipe in existence, according to food historians are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and dessert, something we still use today. Aspicius informs us how the Roman cooks made use of a good variety of herbs and spices, including many that are still in use today such as thyme, fennel and dill. Later on, there are a couple of interesting recipe books which were published in the fourteenth century : a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they have no connection with the indian food that is familiar to us all today, but rather descriptions of the types of food on the tables of the upper classes. Later on in the 1400s, the Crusaders brought back many foods and herbs from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an explosion in recipe publications, most of which still exist in academic collections. By the advent of the twentieth century, recipe books are in high demand, mostly as a result of more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Buffet Chicken recipe.
