1/4 cup all-purpose flour
1/4 tsp ground black pepper
4 large boneless skinless chicken br
2 tbsp vegetable oil
1 cup canned reduced-sodium chicke
1/2 tsp dried basil or oregano, crum
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
2 tbsp dry white wine, or water
1 tsp cornstarch
Directions
Recipe by: Kay Hinga
combine flour and pepper. Dip chicken in the mixtu shaking off the
excess. In a large skillet, heat oil over moderatlely high Add the
chicken; cook until golden brown, 2 to 3 minutes on each side. Tran
the chicken to a warm serving platter and keep warm. Wipe out the
skillet with paper towels. Add broth and basil to the skillet; bring
the mixture to boil. Add red and green peppers and cook for 3 minutes.
Meanwhile, in a cup, combine wine and cornstarch; stir the wine
mixture into the broth mixture in the skillet. Bring to a boil,
stirring constantly Continue cooking until thickened, about 2
minutes. Spoon the sauce over the chicken and serve.
Serves 4.
Servings: 4 servings
Chicken Breasts With Pepper Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry; Sauce
The History of Recipes
We are able to trace the history of `recipes` way back into antiquity, in fact as far back into history as the early Egyptians, and possibly even further. Interesting though that is, mostly, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe in existence, according to Professor Solomon Katz, is a collection of ancient tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the cooks of his times were skilled in the use of many aromatic flavors, including some familiar names such as bay, mint and dill. During the next few centuries, the rich and powerful families of Wesstern Europe strove to serve the most exotic banquets, and as a consequence, chefs and their recipes were highly sought after. However, it was during the nineteenth century that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. By the advent of the 20th century, cookery books were greatly in demand mostly due to more people being able to read, more spare time and being a little richer. |
We hope you enjoy this Chicken Breasts With Pepper Sauce recipe.
