2 lb boneless chicken breasts,
1 skinned
1 can cream of mushroom soup
3/4 cup broth
1 cup sour cream
1 dash of garlic
1 dash of onion
1 dash of curry
1 jar whole mushrooms
1 paprika
Directions
In a bowl mix soup, broth, sour cream, spices and mushrooms (drained).
Place chicken in a shallow baking dish, do not overlap. Pour sauce
over top. Sprinkle with paprika. Bake at 350 for 1 hour.
Servings: 4 servings
Lavinna Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into history, at least as far back into history as the early Egyptians, and possibly even further than that. In practice though, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
The truth of the matter is, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone 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 anyone who tried it feel `wonderful`. As we move into Roman times 25BC a roman called Apicius compiled a collection of scripts describing recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main course and dessert, a very modern way of dining. Aspicius also tells us how the ancient cooks made use of many different aromatic flavours, including a few that are still present in modern kitchens for example basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, and basil. These new foods and spices caused an increase in recipe publications, most of which are now in private libraries. During the following few centuries, the rich and powerful families of Europe competed with each other to serve up the best banquets, and as a consequence, chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collating, trying out, and recording recipes of the day. By the advent of the 1900s, cookery publications are in high demand, due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Lavinna Chicken recipe.
