2 tbsp olive oil
1 pieces
2 cup broccoli florets,small
1 ricotta cheese, reduced fat
1 salt and pepper
1 tbsp chives or scallions,fresh- minced
2 chicken breast halves, boned
1/4 cup onion, chopped
1 cup chicken broth
2 tbsp dijon mustard, country style
1 tbsp tarragon or parsley, fresh- minced
Directions
Here is a new twist on the old standby....something different, but
truly delicious! Heat oil in large skillet over medium heat. Add
chicken and onion; sauté 2 to 3 minutes until chicken turns white.
Add broccoli and broth; simmer, covered, until chicken is cooked
through, 5 minutes. Transfer chicken and broccoli to bowl using
slotted spoon; set aside and cover to keep warm. Cook down pan juices
until 1/4 cup remains. In food processor or blender, process rickety
with mustard until smooth. Add pan juices, season to taste with salt
and pepper and stir in tarragon and chives. Process until well mixed.
Divide sauce between 4 plates. Spoon chicken over sauce and sprinkle
with herbs. Serve with rice or pasta.
Servings: 4 servings
Chicken & Broccoli With Lite Ricotta Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Poultry; Vegetable
The History of Recipes
Food historians have tracked the existance of recipes back into antiquity, in truth as far back into recorded history as the early Egyptians, and maybe even further. In practice though, mostly, these early cookbooks were just very basic pictorial instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient 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 having made those who drank it feel `exhilarated, wonderful and blissful`. During Roman times around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something that is very familiar to us today. Aspicius also describes how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, rue and parsley. In the fifteenth century, the Crusaders brought back many new spices and herbs from middle-east cuisine, including spices such as basil and coriander. The introduction of these new tastes caused an outbreak in recipe publications, some of which are kept safe in private cookery archives. During the succeeding few hundred years, the powerful families of Europe tried to serve the most exotic banquets, and because of this chefs and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to assembling, testing, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken & Broccoli With Lite Ricotta recipe.
