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
Historians have proved the existence of recipes way back into distant history, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. However, in the main part, these early cookbooks were just very simple hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius assembled a number of documents which described recipes prepared by his fellow Romans. In his publication, Apicius describes how the roman meals were divided into appetizers, entrees and afters, something we still use today. He also describes how the Roman chefs were skilled in the use of many different spices and herbs, including some familiar names like bay, mint and asafoetida. Over the next few centuries, the upper-class families of the West tried to serve the most extravagent banquests, and consequentially chefs and their recipe collections were greatly in demand. Nevertheless, it was during the 1800s that formal cookery and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, testing, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookery publications were increasing in popularity as a result of better eduction, more spare time and having more money. |
We hope you enjoy this Chicken Breasts A La'orange recipe.
