2 large boneless chicken breasts split
1 salt and pepper, as desired
1/2 lb mushrooms
6 tbsp olive oil
2/3 cup sherry vinegar
2 tbsp tomato paste
2 tbsp chopped parsley
Directions
TRIM EXCESS SKIN from the breasts. Sprinkle breasts with salt and
pepper and set aside. Quarter larger mushrooms, halve smaller ones
and set aside. Heat 1 tablespoon oil in an aluminum skillet or frying
pan over high heat and brown chicken on skin side. Transfer the
chicken to a plate and pour off fat. Reduce heat to medium, pour in
vinegar and dissolve the tomato paste in it. Replace chicken in
skillet, skin side up. Cover and cook 3 minutes. Uncover; cook until
chicken is done, 6 minutes. While the chicken is cooking, heat 1
teaspoon oil in another frying pan and cook the mushrooms about
3-to-4 minutes. Arrange chicken and mushrooms on platter. Whisk in
the rest of the olive oil; mix in parsley. Pour juices that have
collected on the platter into sauce. Pour sauce over chicken and
mushrooms; serve immediately.
Servings: 4 servings
Chicken Breasts Xeres Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Poultry
The History of Recipes
It is possible to trace the history of `recipes` far back into ancient history, in truth as far into history as the Egyptians, and potentially, even further back. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the oldest recipe in existence, according to historians are a few tablets in Sumerian 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 having made people feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a few documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvres, main meal and dessert, a very modern way of dining. This early Roman chef informs us how the Roman cooks were skilled in the use of a good variety of spices, including many that are still in use today for example basil, mint and parsley. As our culinary historical trip moves on a few more years there were a couple of recipe books which date from the 14th Century - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian food that we all know today, but rather accounts of the types of meals eaten by the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from Arab countries, including coriander, parsley, and rosemary. These new foods and spices created an explosion in publications on food, most of which are now in private cookery archives. Over the following few hundred years, the upper-class families of Wesstern Europe competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipes were much in demand. Nevertheless, it wasn`t until the 19th century that fine cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to collecting, testing, and recording the recipes of their peers. By the arrival of the 20th century, cookery publications were highly popular mostly due to more people being able to read, people having more spare time and having more money. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Chicken Breasts Xeres recipe.
