2 1/2 lb broiler-fryer chicken to
3 lb broiler-fryer chicken, cut into ser, ving pieces
1 tsp salt
1/4 tsp pepper
1/4 cup flour
1/2 cup butter or margarine
1 large finely chopped onion
2 cloves garlic, peeled and crushed
3 tbsp chopped parsley
3/4 cup red wine
1/2 tsp italian seasoning
8 oz can tomato sauce
1 tsp dried sweet basil leaves
1 lb raw, shelled deveined shrimp
Directions
1. Wash chicken and pat dry. Set aside. 2. In a plastic bag combine
salt, pepper and flour. Coat each piece of chicken with seasoned
flour. 3. In a large, heat-resistant, non-metallic skillet melt
butter on top of a conventional surface unit. 4. Add chicken pieces
and brown on all sides until golden brown. 5. Remove chicken pieces
and set aside. Add onions and garlic to skillet. Heat, uncovered, in
Microwave Oven 1 1/2 minutes or until onion is tender. 6. Add chopped
parsley, wine, ltalian seasoning, tomato sauce, and sweet basil to
saut,ed onion mixture. Stir to combine. 7. Add reserved chicken
pieces and heat, covered, in Microwave Oven for 12 to 15 minutes or
until chicken is tender. 8. Remove chicken pieces and place on
serving platter. 9. Add shrimp to wine sauce and heat, uncovered, in
Microwave Oven 3 minutes or until sauce bubbles and shrimp turn pink.
(Do not overcook shrimp as they will become tough.) 10. Skim any fat
from surface of sauce. Pour shrimp sauce over chicken pieces.
Servings: 4 servings
Chicken & Shrimp In Red Wine Sauce Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Fish; Poultry
The History of Recipes
It is possible to follow the history of `recipes` far back into the distant past, in truth as far back into history as ancient Egypt, and maybe further still. Interesting though that is, in the main part, these ancient recipes were just very simple pictorial recipes for preparing meals.
In fact, the most ancient recipe discovered, according to experts is a series of stone tablets in the Sumerian language which describe 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 drank it feel exhilarated and blissful. Later, there were a couple of interesting cookery books which appeared in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the indian curry that is familiar to us all today, but rather descriptions of the types of meals prepared by the chefs of the rich people of the time. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy land, including parsley and basil. These new foods and tastes created an outbreak in books on cookery, most of which still exist in academic collections. For the decades that followed, the upper classes tried to serve the most exotic meals, and consequentially the best cooks and their recipe collections became highly prized. However, it wasn`t until the 1800s that cookery and recipe books really came of age. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken & Shrimp In Red Wine Sauce recipe.
