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
It is possible to trace the history of `recipes` way back into the distant past, in fact as far back as ancient Egypt, and maybe even further. Having said that, generally, these ancient records were just simple hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe found, according to Professor Solomon Katz, are a few tablets in the Sumerian language describing 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 anyone who tried it feel `blissful`. Later on, in The time of the roman empire 25BC a man called Apicius created a number of scripts which described recipes cooked by the Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the Roman cooks used a good variety of herbs, including a few you will know for example bay, mint and dill. Later, we have two books from the 14th Century : one book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the curry that is served today, but rather accounts of the types of food enjoyed by the nobility of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the Middle-East, such as basil and rosemary. These new foods and tastes prompted a torrent in manuscripts on food, the majority of which still exist in private cookery archives. By the time we get to the 1900s, cooking publications were starting to become popular due to increased literacy, people having more spare time and being a little richer. |
We hope you enjoy this Maple Cranberry Chicken Breasts recipe.
