1 lb Chicken breast, boneless skinned
2 tbsp Low-sodium soy sauce
2 tbsp Water
Juice of 1 lemon
1 tsp Sesame oil
2 cl Garlic, minced
2 tsp Dried leaf tarragon
Directions
Trim any fat from chicken; cut into cubes or thin slices. In a
medium-size bowl combine soy sauce, water, lemon juice and chicken;
marinate 15 minutes. In a non-stick pan or wok, heat oil and cook
garlic 1 minute. Add chicken and stir-fry until cooked on all sides.
Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo
and Pignoli" and "Minted Tomato Saute".
Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO:
72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chicken Tarragon Recipe brought to you by Recipe Ideas
Categories: Diabetic; Poultry; Main Dish
The History of Recipes
Experts have proved the existance of recipes way back into history, at least as far back into recorded history as the Egyptians, and possibly even further. In practice though, in the main part, these old recipes were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. During the time of the Roman Empire a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and afters, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks were skilled in the use of many spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting books from the 1300s - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is popular today, but instead descriptions of the types of food on the menues of the nobility of that period. In the fifteenth century, knights returning from the crusades brought back many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. The introduction of these new tastes prompted an eruption in manuscripts on cooking, many of which are kept safe in academic collections. By the arrival of the 20th century, cookery publications are in high demand, due to better eduction, increased leisure time and a general increase in wealth. Like it or not, the introduction of television brings us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Tarragon recipe.
