4 skinned and boned chicken
1 breast halves
1/2 tsp salt
2 tbsp butter or margarine
1 tbsp fresh lemon juice
1 fresh coarsely ground black
1 pepper
1 1/2 tbsp finely chopped parsley
Directions
Place chicken breasts between 2 sheets of waxed paper and gently
pound with a meat mallet until about 1/2 inch thick. Season with salt.
Heat butter in a large, heavy nonstick skillet over medium heat until
bubbly and starting to brown. Add chicken and cook about 10 minutes,
turning occasionally, or until almost opaque in center and golden on
both sides. Remove to serving plates.
Remove skillet from heat and let pan juices cool briefly. Add lemon
juice, and stir to loosen brown drippings in bottom of pan. Spoon
over chicken, season well with pepper, thensprinkle with parsley.
Recipe By : Woman's Day 9-17-96
From: Carol Taillon
Servings: 4 servings
Chicken Breasts With Lemon & Pepper Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
Food historians have tracked the existence of recipes far back into history, in fact as far into history as the early Egyptians, and quite possibly further than that. Having said that, mostly, these old cook books were just very simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which recount the baking 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 blissful. As our culinary historical trip moves to more modern times we find some books dating from the fourteenth century : a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that is served today, but rather descriptions of the types of meals prepared for the nobility of the time. Over the next few centuries, the powerful and rich houses strove to serve up the most exotic banquets, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it was during the 1800s that fine cooking and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, testing, and recording popular recipes of the day. The introduction of television gave us TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken Breasts With Lemon & Pepper recipe.
