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 found way back into ancient history, in truth as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these old cook books were just very simple hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay 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 drinkers feel wonderful and blissful. Moving our culinary historical trip onwards, we have two interesting recipe books dating from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian food that is popular today, but rather accounts of the types of meals served to the rich and wealthy people of the period. Over the succeeding few centuries, the rich families of Europe tried to serve up the most exotic banquets, and as a consequence, the best cooks and their recipe collections were highly sought after. Even so, it was during the 19th century that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing popular recipes of the day. When we get to the 20th century, recipe books were increasing in popularity mostly due to more people being able to read, people having increased free time and being a little richer. The arrival of TV brought us celebrity chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Maple Cranberry Chicken Breasts recipe.
