4 tsp oil, vegetable
2 apples, tart thin sliced, u
1 onion, sliced
1/2 tsp thyme, dried
4 chicken breasts, boneless s
1 cup apple juice
1 tsp vinegar, cider
1 tsp cornstarch
1 salt & pepper
Directions
Fat grams per serving: Approx. Cook Time:
:20
In heavy skillet, heat 2 tsp oil over med-high heat, cook apples,
onion and thyme for about 4 minutes or just till tender-crisp. Remove
to bowl and set aside. Heat remaining oil in skillet, cook chicken,
turning once for 2 to 3 minutes or till golden brown. Reduce heat to
medium low. Set 1 tbsp apple juice aside, pour remaining apple in
skillet along with vinegar. Cover and simmer 6-8 minutes or till
chicken is no longer pink inside. With slotted spoon, remove chicken
to platter, keep warm. Combine cornstarch with reserved apple juice;
stir into skillet and cook over high heat, scraping up any browned
bits for 2 minutes or till thickened. Return apple mixture to pan and
heat through, season with salt and pepper. Spoon around cooked
chicken.
Servings: 4 servings
Chicken & Apple Saute Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Historians have tracked the existance of recipes way back into distant history, in fact as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to food historians is a series of tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Moving our culinary historical trip onwards, there are two books which were published in the 14th Century : a book called `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the indian food that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the upper classes of that time. Later on, in the 15th century, the Crusaders brought back many new foods and spices from middle-east cuisine, including basil and rosemary. These new foods and spices was responsible for an eruption in recipe manuscripts, the majority of which are kept safe in academic collections. Over the following few centuries, the powerful families of Wesstern Europe tried to offer the most extravagent meals, and consequentially the best cooks and their recipes were at a premium. Nevertheless, it was during the 19th century that fine cookery and cookery books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and publishing recipes common in their social group. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Chicken & Apple Saute recipe.
