2 chicken breasts, boneless
1 tbsp oil
8 oz mushrooms, canned
1 tbsp flour
11 oz cream of mushroom soup
1 cup port wine
1 cup water
1/4 cup dry milk powder
1 tsp salt
1/4 tsp tarragon leaves
1/4 tsp black pepper
15 oz artichoke hearts
6 green onions
2 tbsp parsley
Directions
Remove bones, skin, and all fat from chicken; cut into bite-sized
pieces. In large skillet, heat oil on medium. Brown chicken on all
sides. Drain mushrooms and add to skillet. Stir in flour. Add soup,
wine, and water; cook, stirring, about 10 minutes, until sauce
thickens. Stir in dry milk, salt, tarragon, and pepper. Drain
artichoke hearts. Chop green onions. Mix in artichoke hearts, green
onions, and parsley. Heat through and serve over rice. For heartier
servings, add frozen green beans or peas after sauce thickens. The
original recipe called for 1/2 c cream rather than
1/4 cup dry milk.
Servings: 4 servings
Capital Chicken Skillet Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry
The History of Recipes
It is possible to track the history of written recipes far back into the distant past, certainly as far into history as the Egyptians, and possibly even further. Interesting though that is, these, old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to historians are some stone tablets in ancient Sumerian describing the preparation 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 drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes cooked by his fellow Romans. In his works, he describes how the roman meals were separated into starters, main course and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Romans were skilled in the use of a wide range of aromatic flavours, including some familiar names for example thyme, mint and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods, spices and herbs from Arab countries, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a torrent in recipe manuscripts, the majority of which are now in private cookery archives. For the decades that followed, the families of Europe competed with each other to lay on the best banquets, and as a consequence, chefs and their recipes were much in demand. However, it was during the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, trying out, and writing down recipes of the day. By the time we get to the 1900s, cookbooks were in high demand, due to more people being able to read, more spare time and having more money. The arrival of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Capital Chicken Skillet recipe.
