4 boneless skinless chicken
1 breast halves -- about 1=
4 rosemary sprigs
4 garlic cloves -- unpeeled
Directions
pepper 1/2 cup dry white wine -- or broth 2 Tbsps lemon juice 2 Tbsps
chopped fresh parsley
Coat a non-stick skillet with cooking spray. Heat over medium heat
until hot. Trim all visible fat from chicken. Place in a single layer
in the skillet. Sprinkle with pepper; add garlic cloves and rosemary.
Cook about 4 minutes until one side is brown. Turn and cook 4-5
minutes longer to brown the other side. Pour in wine and bring to a
boil. Add lemon juice and parsley. Cover closely and simmer 3 minutes
longer or until chicken is fork tender and no longer pink. Remove and
discard garlic cloves. Serve chiken at once.
per serving: 168 Kcal 2.0g fat (0.4g sat fat) 11% CFF 68mg Na =20
Recipe By : modified from a magazine clipping by Rosemary Winters
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus
Date: 04-15-94 (20:09) Num (4) Cooking
Servings: 4 servings
Chicken Breasts With Rosemary & Lemon Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Fruit; Poultry
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into ancient history, at least as far as the Egyptians, and possibly even further than that. However, sadly, these ancient records were just very basic hieroglyphic recipes for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into appetizers, main meal and dessert, something we still use today. This early Roman chef informs us how the Romans used a wide range of aromatic flavours, including a few you will know for example bay, mint and asafoetida. During the next few hundred years, the rich and powerful families of the West competed with each other to serve the best banquets, and consequentially cooks and their collection of recipes were much in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, trying out, and writing down recipes of the day. Like it or not, the introduction of TV gave us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through thousands of recipes just like those on our site. |
We hope you enjoy this Chicken Breasts With Rosemary & Lemon recipe.
