1 cup chicken broth
2 lemon
1 paprika
2 tsp brown sugar
1/3 cup flour
1 pam
2 chicken breasts, skinned an
1 tbsp shortening
Directions
DUST WITH 1/2 cup flour, paprika.
Put shortening in fry pan and brown the chicken. Arrange in a greased
casserole (Pam will do) . Sprinkle with lemon peel, sprinkle top of
each breast with brown sugar (1/2 t each piece. Slice second lemon
and put over chicken, pour on juice of lemon that is grated lemon.
Pour 1 cup chicken broth, stirred with the pan drippings, over the
casserole (you can choose not to use the drippings.
Cook at 375 degrees for about 50 minutes. Serve over wild rice.
This recipe is Aunt Betty's The brown sugar is the secret
ingredient; but now you all know
Servings: 4 servings
Lemon Chicken Ala Betty Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is possible to follow the history of written recipes back into ancient history, at least as far as the Egyptians, and maybe even further. In practice though, in the main part, these old records were just basic pictorial instructions for meal preparation.
In fact, the oldest recipe found, according to academics are some ancient tablets in Sumerian which recount 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 drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were separated into starters, main course and desserts, a style of dining still practiced today. He also recounts how the cooks of his times were skilled in the use of a good variety of herbs, including some familiar names like basil, mint and parsley. Later on, we have two interesting books from the 1300s : a cookery book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the indian curry that is popular today, but rather recipes for the types of meals prepared by the cooks of the upper classes of that period. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the East, including spices such as basil and rosemary. The introduction of these new tastes was responsible for a torrent in books on cookery, many of which still exist in private collections. By the time we get to the 20th century, cooking publications were in high demand, due to increased literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Lemon Chicken Ala Betty recipe.
