2 each chicken breasts
1 lb mushrooms
1 each lemon, sliced into thin wedg
1 cup tomato sauce-8 oz
1 each basil, chopped fresh
6 each sprouts
1 chives, chopped
1/4 cup white wine-cheap
1/2 cup mozarella cheese, shredded *
1 cup rice, uncooked
1 parmesan cheese.
Directions
Chicken breasts can be split to 4 pieces or cubed to bite size. In
deep fry pan, saute chicken and mushrooms in half of the white wine
with basil, lemon, and chives until mostly done. Splash in rest of
wine (or extra) as needed. Add tomato sauce, cover, and simmer for
20 minutes, or until thickened, stirring occasionally. When done,
lemon wedges should be thoroughly cooked, and can be eaten. Serve
over steamed rice. Top with a sprinkle of parmesan or mozarella (not
too much) and a little sprinkle of chives. (It's good without the
cheese, too.) Garnish with a fresh sprig of basil and wedges from
unused half of lemon. Serves 2 (plenty). NOTE: The white wine can be
replaced with apple juice. As a matter of fact, I like mushrooms
cooked in apple juice until it's reduced down to almost nothing. A
lot less calories than cooking them in butter, and tastes great.
Sometimes I'll put in a clove of garlic. (I haven't tried this when
using apple juice instead of wine yet.) D PILEGGI (TDJR42A) Recipe:
Alan Kundl on First Capitol BBS (314)-928-9228
Servings: 4 servings
Lemon Chicken With Basil /Dp Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
It is quite possible to trace the history of written cooking instructions way back into ancient history, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
As we move into Roman times around 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and afters, a style of dining still practiced today. Aspicius recounts how the early Romans made use of a wide range of spices, including many that are still in use today like thyme, fennel and asafoetida. Later, in the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from Arab cuisine, including spices like rosemary and coriander. The introduction of these new herbs and spices caused an outbreak in manuscripts on cookery, many of which still exist in private cookery archives. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Lemon Chicken With Basil _Dp recipe.
