365 WAYS TO COOK CHICKEN
4 skinless, boneless chicken
Directions
Breast 1/2's Salt & pepper
3 T Butter
1 Shallot, chopped
1 cn (14 oz.) Italian peeled Tomatoes, drained & chopped
1/3 c Sweet vermouth
1/2 c Heavy cream
1. Season chicken breasts w/ salt & pepper. In a large frying pan,
melt butter over medium heat. Add chicken & cook, turning once, until
tender & opaque throughout, 4 minutes a side; do not brown. Remove to
a platter & cover w/ foil to keep warm.
2. Add shallots to pan & cook until soft, 1 1/2 minutes. Add tomatoes
& cook for 2 minutes. Add vermouth & boil for 5 minutes, until sauce
reduces by 1/2.
3. Pour sauce into a food processor or blender & puree until smooth.
Return to pan. Add cream & simmer for 2 minutes. Pour sauce over
chicken & serve.
Prep: 5 minutes Cook: 20 minutes
Easy & delicious! Serve w/ fine noodles & zucchini.
Nutritional information per serving: xx calories, xx gm protein, xx
mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx
gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
From: Elizabeth Norsworthy Date: 12-19-93 The Lunatic
Fringe Bbs (901) F-Cooking
Servings: 4 servings
Chicken Breasts In Tomato-Cream Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Sauce; Tomato
The History of Recipes
We can follow the history of written recipes far back into history, certainly as far back into history as pharonic Egypt, and possibly even further. However, mostly, these early cook books were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe found, according to historians are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During the time of the Romans a roman called Apicius wrote a collection of documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, entrees and dessert, something we still use today. This early Roman chef recounts how the Roman cooks made use of a wide range of aromatic flavours, including a few that are still present in modern kitchens such as bay, rue and parsley. Moving on, there are two interesting books which date from the 14th Century - one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that is served today, but rather accounts of the types of food prepared for the upper classes of that period. Later, in the 15th century, the Crusaders brought back many spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. The introduction of these new foods and spices prompted a torrent in recipe manuscripts, the majority of which are now in private cookery archives. During the next few hundred years, the wealthy families of the West competed with each other to serve the most exotic meals, and because of this cooks and their recipes were much in demand. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collating, trying out, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, cooking books were in high demand, mostly due to higher levels of literacy, people having more free time and having more money. The arrival of television brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Chicken Breasts In Tomato Cream Sauce recipe.
