2 boneless chicken breasts,
1 cut into thin strips
1 oil
2 green peppers, sliced
1 onion, sliced thick, or cut
1 into chunks
1 fresh mushrooms
1 lb italian sausages. sliced
1 into rounds about 1/2
1 thick.
2 cl garlic
1 chicken broth
1 white wine
Directions
Contributed to the echo by: Marge Clark Chicken Da Vinci Saute Italian
Sausage slices until done, remove from pan. In the grease from the
sausages, with olive oil added as necessary, saute the garlic and
green peppers. When peppers are about 1/2 done, add the onion. Cook
until veggies are barely tender, still a trifle crisp, but not
browned. Remove from pan and add to sausages. Add more oil, saute
mushrooms until browned, remove and add to rest of the stuff. Last
step, saute the chicken until done. Add everything else back into the
pan, season generously with rosemary and oregano. Throwing a little
basil in won't hurt it either. If the dish seems dry, add small
amounts of either plain chicken broth or a broth & white wine mix. If
you've added too much liquid, then thicken it with cornstarch.
Servings: 4 servings
Chicken Da Vinci Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to follow the history of transcribed cooking instructions far back into distant history, at least as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, generally, these early cook books were just very simple hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian which recount 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 those who drank it feel `wonderful`. Later on, we find some recipe books which were published in the fourteenth century - a recipe book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are not about the indian food that we all know today, but instead descriptions of the types of food eaten by the rich and powerful of the time. Later on in the 1400s, people returning from the crusades brought back many foods and spices from Arab cooking, including spices like coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for a torrent in recipe manuscripts, the majority of which are kept safe in academic collections. For the centuries that followed, the powerful and wealthy competed with each other to offer the most extravagent meals, and as a consequence, the best chefs and their recipes became highly prized. However, it was during the nineteenth century that fine cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. The introduction of the TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes just like those on this site. |
We hope you enjoy this Chicken Da Vinci recipe.
