Ingredients
3/4 cup vegetable juice
1 1/2 tsp flour
2 tsp paprika
1/2 tsp seasoned salt
1 tsp olive oil
1/4 cup sliced green onions - including top, s
1 garlic clove, minced
1/2 lb chicken breasts - cut in 2-inch str, ips
2 tbsp dairy sour cream
1 cup hot cooked rice
GARNISH
1 snipped fresh parsley
Directions
Combine vegetable juice, flour, paprika, and salt in small bowl; set
aside. Heat oil in medium skillet over medium heat. Add onions and
garlic; cook 1 minute. Add chicken strips and cook until chicken is
lightly browned. Add vegetable juice mixture. Cook until mixture
boils, stirring often. Reduce heat to low; cover and simmer 15
minutes. Remove from heat and stir in sour cream. Serve over rice.
Sprinkle with parsley.
Microwave Oven Instructions: ============================ Combine
vegetable juice, flour, paprika, and salt in small bowl; set aside.
Combine oil, onions and garlic in medium microproof baking dish.
Cover and cook on HIGH (maximum power) 1 minute. Add chicken strips
and cook on HIGH 1 minute. Stir and cook 1 additional minute or until
chicken loses its pink color. Add vegetable juice mixture, cover and
cook on HIGH 2 to 3 minutes, or until mixture boils. Stir, cover,
and cook on MEDIUM-LOW (30% power) 15 minutes. Remove from oven and
stir in sour cream. Serve over rice. Sprinkle with parsley.
Each serving provides: * 335 calories * 29.2 g. protein * 8.6 g. fat
* 33.4 g. carbohydrate * 914 mg. sodium * 76 mg. cholesterol
Source: Cooking for Two or a Few Reprinted with permission from The
USA Rice Council Electronic format courtesy of Karen Mintzias
Servings: 2 servings
Chicken Paprika Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have found proof that recipes existed way back into history, at least as far back into history as the early Egyptians, and possibly even further. Interesting though that is, sadly, these ancient cookbooks were just simple pictorial recipes for meal preparation.
Interestingly, the oldest recipe found, according to academics is a series of tablets in the Sumerian language 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 drinkers feel exhilarated and blissful. Later on, in Roman times 25BC a roman called Apicius compiled a collection of documents describing recipes prepared by wealthy Romans. In his scrolls, he describes how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he tells us how the cooks of Roman times made use of a wide range of aromatic flavours, including some that we all recognise such as bay, fennel and parsley. During the succeeding few hundred years, the upper-class families of the West competed with each other to offer the most exotic banquets, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down the recipes that were being prepared for the better households. Like it or not, the introduction of television brings us TV cookery programs and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken Paprika recipe.
