4 boneless chicken breast
1 halves
1/4 cup flour
1 pepper, salt and rosemary
1 for seasoning
2 tsp olive oil
1/4 cup minced shallots or onions
1 cup sliced mushrooms
2 cloves garlic minced
2 tsp butter
1/2 cup maple syrup
2 tbsp water
2 tbsp apple cider vinegar
1/4 cup dried cranberries or raisins
Directions
Flatten chicken breasts between two sheets of plastic wrap. Combine
flour, salt and pepper and crumbled rosemary; coat both sides of
chicken pieces with the flour mix and set aside. Heat olive oil in
skillet on medium heat, saute onions and mushrooms until soft and
slightly brown, add garlic for last minute of cooking time. Remove
this mixture from pan and in same pan heat butter until bubbly and
quickly brown chicken on both sides. Mix maple syrup with the water
and vinegar and pour over chicken. Return mushroom mixture to pan
also and cranberries or raisins around chicken. Once syrup mixture
begins to boil set heat to low and simmer uncovered until chicken is
cooked through and sauce is thickened. Recipe by Pam Collacott who
runs Trillium cooking school in North Gower.
Servings: 4 servings
Maple Cranberry Chicken Breasts Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Cranberry; Fruit; Poultry
The History of Recipes
Written recipes as a concept can be tracked back into ancient history, certainly as far as pharonic Egypt, and potentially, even further back. However, sadly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered, according to historians are some stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Progressing into The time of the roman empire around 25BC a man called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times made use of many aromatic flavours, including a few that are still present in modern kitchens like basil, mint and asafoetida. As our culinary historical trip moves to more modern times we have a couple of cookery books which were published in the fourteenth century - one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these are nothing to do with the indian food that appears on menues today, but instead recipes for the types of meals enjoyed by the rich and wealthy people of the time. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including spices like coriander, basil and rosemary. These new herbs and spices prompted a surge in recipe manuscripts, some of which are kept safe in private collections. By the arrival of the twentieth century, cooking publications were highly popular as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Maple Cranberry Chicken Breasts recipe.
