3 lb cut-up broiler-fryer chicken /
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper l0 3/4 ounces condensed crea, m of chicke
1 cup milk parsley dumplings
Directions
Cut chicken breast halves in half. Arrange the chicken, skin sides up
and thickest parts to outside edges, in rectangular microwavable
dish, 11 x 7 x 1 1/2 inches. Sprinkle with salt, paprika and pepper.
Cover with waxed paper and microwave on high 10 minutes. Skim off fat
if necessary.
Mix soup and milk; spoon over chicken. Rotate dish 1/2 turn. Cover
with waxed paper and microwave 8 to 12 minutes or until thickest
pieces of chicken are done.
Prepare Parsley Dumplings. Drop by spoonfuls around edge of dish.
Microwave uncovered 6 to 7 minutes, rotating dish l/2 turn after 3
minutes, until dumplings are no longer doughy.
6 or 7 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken Fricassee With Parsley Dumplings Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Poultry; Vegetable
The History of Recipes
Written recipes as an idea can be found way back into the far past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, in the main part, these early cook books were just basic pictorial recipes for food preparation.
In an interesting twist, the oldest recipe in existence, according to experts are a few tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving our culinary historical trip onwards, we have a couple of cookery books which date from the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, they are nothing to do with the spicy food that we all know today, but rather descriptions of the types of food prepared for the rich and wealthy people of that time. Over the next few hundred years, the upper-class families of Europe competed to serve the most exotic meals, and as a consequence, cooks and their collection of recipes became highly prized. Nevertheless, it was during the 1800s that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and publishing recipes to help cooks of their time. The arrival of TV brings us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicken Fricassee With Parsley Dumplings recipe.
