1/4 cup olive oil, divvied
1/2 cup chopped walnuts
4 boneless skinless chicken
1 breast halves, pounded thin
2 tbsp all-purpose flour
1 medium onion, chopped
1 clove garlic, minced
1 cup dry white wine
2 carrots, very thinly sliced
1/4 cup lemon juice
1/2 tsp dried thyme leaves
1 zucchini, very thinly sliced
1 yellow squash, very thinly
1 sliced
1 chopped fresh parsley
Directions
In large skillet, heat 2 tablespoons olive oil over medium-high heat
until hot. Add walnuts; cook and stir 2 to 3 minutes or until lightly
browned. Remove with slotted spoon; reserve. Lightly coat chicken
breasts in flour. Add remaining 2 tablespoons olive oil to skillet;
heat over medium-high heat until hot. Add chicken, onion, and galic;
cook 5 minutes or until chicken is brown, turning chicken and
stirring occasionally. Add wine, carrots, lemon juice and thyme.
Cover: reduce heat to low and simmer 8 minutes. Add zucchini and
squash; cover and simmer 2 minutes or until vegetables are
tender-crisp and chicken is no longer pink in center. Remove chicken
and vegetables; keep warm. Boil sauce until slightly thickened. Pour
over chicken and vegetables. Top with reserved walnuts and parsley.
Makes 4 servings.
Recipe provided by Filippo Berio Olive Oil From Neighborhood Shopping
9/25/96 Typos by Bobbie Beers
Servings: 4 servings
Lemon Chicken With Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Chicken; Fruit; Nut; Poultry
The History of Recipes
Written cooking instructions as an idea can be found far back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to experts in ancient history is a series of clay tablets in the Sumerian language 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 having made anyone who tried it feel blissful and exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a style of dining still practiced today. Aspicius describes how the Roman chefs made use of many different spices, including many that are still in use today for example thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have some books which were published in the fourteenth century ; a book called `Forme of Cury`, and another called `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is popular today, but instead descriptions of the types of food prepared for the nobility of the period. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like parsley and basil. The introduction of these new tastes prompted an increase in manuscripts on cookery, many of which are kept safe in academic collections. When we get to the 1900s, cooking publications were greatly in demand as a result of better eduction, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Lemon Chicken With Walnuts recipe.
