8 tbsp flour
1/2 tsp pepper
4 each chicken breasts,large,halved
2 tbsp onion,chopped
1 1/2 cup chicken stock,hot
4 tbsp sherry
1/4 lb grapes,seedless
2 tsp salt
1/4 tsp paprika
10 tbsp butter or margarine,softened
1 cup white wine,dry
1 tbsp lemon juice
2 each oranges,peeled/sectioned
Directions
1. Combine 6 tablespoons flour, salt, pepper and paprika.
2. Roll chicken breast halves in seasoned flour.
3. Heat 6 tablespoons butter in large ovenproof skillet; brown
breasts in butter lightly on both sides.
4. Lower heat; cook gently 10 minutes.
5. Sprinkle with onion; add white wine and bring to a boil.
6. Cover pan tightly; bake in preheated 350'F. oven 20 minutes.
7. Work remaining flour and remaining butter together in a bowl with a
fork.
8. Add hot chicken stock to make a paste; mix well.
9. Add flour paste, lemon juice and sherry to chicken; cover and bake
15 to 20 minutes longer.
10. To serve, arrange breasts on heated platter; spoon sauce over
chicken.
11. Garnish with orange sections and grapes.
Servings: 8 servings
Chicken Cynthia Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into the distant past, in truth as far back as the early Egyptians, and maybe even further. In practice though, mostly, these early recipes were just simple hieroglyphic or cunieform instructions for preparing food.
As we move into The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by his fellow Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the cooks of his times made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks like thyme, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought back many spices and herbs from the East, such as basil and rosemary. These new foods and spices prompted a surge in recipe manuscripts, the majority of which are kept safe in private cookery archives. The revolution that is television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Cynthia recipe.
