2 chicken breasts, whole
1/4 cup flour
1/2 tsp paprika
1/2 tsp salt
2 tbsp butter
2 tbsp salad oil
2 tbsp onion, minced
1 tbsp parsley, minced
1/4 tsp chervil
1/4 cup bourbon
4 oz mushrooms, canned
10 oz tomatoes, canned
1/4 tsp sugar
1 salt and pepper, to taste
Directions
Split chicken breasts in half; place in a paper bag with flour,
paprika, and salt. Shake bag well to coat chicken thoroughly, remove
from bag, and shake off excess flour. In a heavy saucepan melt the
butter. Add the salad oil and saute the chicken until light brown on
both sides. While sauteing, add onion, parsley and chervil to pan.
After browning, add bourbon and set aflame for about 10 seconds. Add
mushrooms - including juice - to the pan. Chop the tomato meat
coarsely and add with juice to the pan. Cover with a tight lid, and
continue to simmer 12 to 15 minutes, stirring occasionally. If
necessary, remove the lid and continue to cook until the sauce is
medium thick. Skim excess fat from the sauce. Add sugar and salt and
pepper to taste. Serve with noodles or rice in a casserole.
Servings: 4 servings
Breast Of Chicken With Bourbon Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Experts have found proof that recipes existed back into the far past, at least as far back into history as the early Egyptians, and quite possibly further than that. In practice though, these, ancient recipes were just very simple hieroglyphic or cunieform instructions for food preparation.
Later on, in Roman times 25BC a man called Apicius created a few documents describing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, entrees and dessert, a style of dining still practiced today. Aspicius recounts how the Roman cooks used many different spices, including a few you will know such as thyme, fennel and parsley. During the succeeding few centuries, the rich families of Wesstern Europe competed with each other to offer the most exotic banquets, and as a consequence, the best chefs and their recipe collections could command a high salary. However, it was during the 1800s that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and publishing popular recipes of the day. By the arrival of the 1900s, cooking publications are in great demand, mostly due to more people being able to read, people having increased free time and having more money to spend. |
We hope you enjoy this Breast Of Chicken With Bourbon recipe.
