3 chicken breasts -- halved
10 3/4 oz cream of celery soup -- or
1 cream of chicken
4 oz sliced mushrooms -- drained
2/3 cup flour
3 tbsp flour
1 tsp salt
1 tsp nutmeg
1/2 tsp cinnamon
2 tsp brown sugar
1 dash pepper
1 dash garlic powder
1/2 cup orange juice
1/2 tsp orange rind -- grated
2 sweet potatoes -- peeled,cut
1 in 1/4 s
1 buttered rice
Directions
Rinse chicken breasts and pat dry. Combine 2/3 cup flour with salt,
nutmeg, cinnamon, pepper and garlic powder. Thoroughly coat chicken in
flour mixture. Place sweet potato slices in bottom of crock pot. Place
chicken breasts on top.
Combine soup with remaining ingredients except buttered rice; stir
well. Pour soup mixture over chicken breasts. Cover and cook on low
heat for 8 to 10 hours or on high setting for 3 to 4 hours, or until
chicken and vegetables are tender. Cook rice separately. Serve over
hot buttered rice.
Recipe By : Rival's "Crock Pot Cooking"
Servings: 1 servings
Chicken Breasts A La'orange Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
Food historians have proved the existance of recipes back into antiquity, in truth as far as the Egypt of the Pharoahs, and possibly even further. In practice though, mostly, these ancient cookbooks were just basic pictorial instructions for preparing meals.
During the time of the Roman Empire a man called Apicius compiled a collection of documents which described recipes prepared by wealthy roman citizens. He describes how the meals were divided into appetizers, main course and dessert, something that is very familiar to us today. Aspicius also describes how the Roman cooks made use of a good variety of spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and parsley. Over the following few hundred years, the powerful families of Europe tried to lay on the most extravagent banquests, and as a consequence, cooks and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that haute cuisine and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and publishing the recipes of their peers. Like it or not, the introduction of television brought us celebrity chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Chicken Breasts A La'orange recipe.
