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
Academics have found proof that recipes existed far back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, generally, these old cook books were just very basic pictorial recipes for meal preparation.
Interestingly, the oldest recipe discovered, according to Professor Solomon Katz, is a collection of 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 people feel wonderful. Later on, in Roman times 25BC a roman called Apicius wrote a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. He also tells us how the early Romans were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, mint and dill. Closer to modern times, we find a couple of recipe books published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian curry that is popular today, but rather descriptions of the types of meals on the menus of the nobility of the time. In the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including spices like coriander, parsley, and basil. These new culinary innovations prompted a surge in books on cooking, many of which are now in academic collections. During the succeeding few hundred years, the powerful and rich houses competed to serve the most extravagent banquests, and consequentially the best chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to assembling, trying out, and recording recipes common in their social group. By the arrival of the 1900s, cook books were highly popular as a result of better eduction, people having increased spare time and being a little richer. |
We hope you enjoy this Campbell's Spanish Chicken & Mushrooms recipe.
