4 chicken breasts without
1 skin
1 tsp salt
1/4 tsp white pepper
1/2 tsp thyme
1/4 cup unbleached flour
2 tbsp olive oil
Directions
Preheat oven at 300. Prepare baking pan with cooking spray. Season
with salt, pepper, and thyme. Dredge in flour on both sides. Shake
off excess flour. Heat a skillet with oil over medium heat for 2 to
3 minutes. When oil is ready cook chicken breasts for 3 to 4 minutes
on each side. Set aside in prepared baking pan. Bake for 10 minutes
with one of the following additions: ¥With Lemon: De glaze the same
skillet with 1/4 cup lemon juice. Add chicken and bake. Before
serving, garnish each portion with a wedge of lemon. ¥With Mushrooms:
Cook 2 tablespoons minced onions for 1 to 2 minutes. Add 1 pound
sliced mushrooms. Cook until mushrooms are slightly browned. Pour on
1/4 cup chicken broth or yogurt. Reduce over high heat for 3 minutes.
Spread over chicken. ¥With Onions, Garlic, and Parsley: Cook 1/4 cup
onions and 2 tablespoons minced garlic over medium heat. Be careful
not to burn. Spread on chicken and bake. Add 1/2 cup parsley just
before serving. ¥With Tomato and Herbs: Cook chicken in olive oil.
Add 1/2 cup diced onion and 1 tablespoon minced garlic to the hot
skillet. When onion looks glazed, add 1 diced red or green pepper and
1 cup stewed tomatoes. Stir in 1/4 teaspoon each marjoram, rosemary,
basil, thyme, and parsley. Add 1/4 cup chicken broth. Simmer for a
few minutes. Serve chicken on a bed of sauce. ¥With Spicy Sauce: Cook
1 tablespoon onion until glazed. Add 1 cup chicken broth, 2
tablespoons stewed tomatoes, 1/2 teaspoon allspice, and 1/4 teaspoon
each cumin and red pepper flakes. Return chicken to skillet. Cover
and simmer for 3 to 4 minutes instead of baking.
Recipe By : The Best From Libby Hillman's Kitchen
Servings: 4 servings
Chicken Breasts In 5 Styles Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
Food historians have tracked the existance of recipes back into ancient history, at least as far back into recorded history as early Egypt, and quite possibly further than that. In practice though, generally, these old cookbooks were just very simple hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe found, according to experts is a collection of stone tablets in the Sumerian language describing 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 people feel `exhilarated, wonderful and blissful`. Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, main course and dessert, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of many aromatic flavors, including a few you will know like basil, mint and dill. Closer to modern times, we have two books from the 14th Century - a recipe book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is popular today, but rather accounts of the types of food cooked for the rich and wealthy people of that period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the East, such as coriander, parsley, and rosemary. These new culinary innovations prompted a torrent in recipe publications, many of which are now in private libraries. By the arrival of the 1900s, recipe books were starting to become popular due to increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chicken Breasts In 5 Styles recipe.
