Ingredients
2 tbsp olive or vegetable oil
4 each chicken breast halves
1 skinless, boneless
2 cup sliced fresh mushrooms
1 (6 oz)
1 can campbell's condensed italian
1 tomato soup
1/2 tsp water
1/4 cup sliced vlasic pimento stuff
1 olives
2 tbsp burgundy or other dry wine
4 cup hot cooked egg noodles
1/4 cup grated parmesan cheese
1 (optional)
1 fresh oregano for garnish
Directions
In 10" skillet over medium high heat, in 1 tablespoon hot oil, cook
chicken 10 minutes or until browned on both sides. Remove; set aside.
Reduce heat to medium. In remaining 1 tablespoon hot oil, cook
mushrooms until tender and liquid is evaporated, stirring often. Stir
in soup, water, olives and wine. Heat to boiling. Return chicken to
skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken
is on longer pink, stirring occasionally. Serve with noodles.
Sprinkle with cheese. Garnish with oregano, if desired.
Source "Campbell's Quick and Easy Recipes" ;1993
\/\/. <. |>. 9/17/94
Servings: 4 servings
Campbell's Spanish Chicken & Mushrooms Recipe brought to you by Recipe Ideas
Categories: Chicken; Mushroom; Poultry; Spanish; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, certainly as far into history as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these old cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which show 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 people feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main course and afters, something that is very familiar to us today. This early Roman chef describes how the ancient cooks made use of many herbs and spices, including a few that will be familiar to modern chefs for example bay, rue and dill. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books which were published in the 14th Century - a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are not about the spicy food that appears on menues today, but instead recipes for the types of meals prepared by the chefs of the rich people of that time. In the 15th century, people returning from the crusades brought back many foods and spices from the holy land, such as coriander, basil and rosemary. These new foods and tastes caused an increase in manuscripts on cookery, some of which are kept safe in private collections. By the arrival of the twentieth century, cook books are in high demand, as a result of better eduction, people having more spare time and having more money to spend. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Campbell's Spanish Chicken & Mushrooms recipe.
