1/2 small onion, sliced
2 chicken breasts
1 tbsp oil
2 tsp lemon juice
1 salt & pepper
1/2 tsp cumin
1/2 cup apple juice
1/2 cup water
1 flour
Directions
Saute onion in oil. Salt, pepper and flour chicken, add to oonion
and brown quickly. Add cumin and stir. Add water and juices. Cover,
reduce heat and simmer 30 minutes. Serve with some of the sauce and
onion over chicken. Recipe may be doubled (4 breasts), but use only
HALF again the sauce ingredients. Courtesy Telephone Pioneers
BillSpalding *P CRBR 38 A
Servings: 2 servings
Apple Chicken Recipe brought to you by Recipe Ideas
Categories: Apple; Chicken; Fruit; Poultry
The History of Recipes
It is quite feasible to follow the history of written cooking instructions far back into antiquity, at least as far back as early Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these early records were just very basic pictorial recipes for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians are a few tablets in ancient Sumerian describing 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 people feel wonderful. Closer to modern times, we find two recipe books which appeared in the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these books are not about the curry that is popular today, but rather descriptions of the types of meals prepared by the cooks of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from the holy lands, including spices like basil and coriander. These new spices and herbs caused a torrent in manuscripts on food, many of which still exist in academic collections. During the succeeding few centuries, the powerful and wealthy houses competed to serve up the most extravagent meals, and consequentially the best chefs and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collating, verifying, and writing down the recipes that were being prepared for the better households. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Apple Chicken recipe.
