1 each chicken breast whole ***
1 tbsp flour
1/4 tsp salt
1/4 tsp pepper
2 tsp olive oil
1/3 cup chicken broth
2 tbsp lemon juice
1 tbsp capers, drained, optional
1 tbsp chopped parsley
Directions
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF.
COAT CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN
SKILLET OVER MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8
MINUTES, TURNING ONCE, UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN
CENTER WHEN TESTED WITH A KNIFE, REMOVE TO SERVING PLATER OR DINNER
PLATES. ADD LEMON JUICE TO SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2
TO 3 MINUTES, SCRAPING UP ANY BROWNED BITS FROM BOTTOM. COOK UNTIL
SAUCE IS REDUCED SLIGHTLY. STIR IN CAPERS AND PARSLEY. POUR OVER
CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219 CALORIES, 34 g PROTEIN, 4
g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
Servings: 2 servings
Lemony Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
It is possible to read the history of written recipes back into the far past, at least as far into history as the ancient Egyptians, and maybe even further. However, in the main part, these old recipes were just very basic pictorial recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics are a few ancient tablets in the Sumerian language which recount the baking 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`. Later on, in The time of the roman empire 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy roman citizens. In his works, he describes how the meals were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the chefs of Roman times used a wide range of spices and herbs, including a few that will be familiar to modern cooks like bay, rue and dill. For the decades that followed, the rich families of Wesstern Europe competed to offer the most exotic banquets, and as a consequence, chefs and their recipes were at a premium. Nevertheless, it was during the nineteenth century that fine cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes to help cooks of their time. By the time we get to the 1900s, cooking publications are in great demand, mostly due to more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Lemony Chicken Breasts recipe.
