Ingredients
6 medium chicken breasts
10 1/2 oz cream of mushroom soup
1 salt and pepper
1 paprika
4 oz sliced mushrooms --
1 dralned
1/2 cup dry white wine -- vermouth
1 (optional)
1 cup dairy sour cream mixed with
1 flour
Directions
Sprinkle chicken breasts lightly with salt, pepper, and paprika. Place
chicken breasts in CROCK-POT. Mix white wine, soup, and mushrooms
until well combined. Pour over chicken breasts in CROCK-POT. Sprinkle
with paprika. Cover and cook on low 6 to 8 hours. (High: 2 1/2 to 3
1/2 hours). Remove chicken breasts and stir in sour cream mixture
during last 30 minutes. Serve sauce over chicken with rice or
noodles. From Rival Crock-Pot cookbook, date unknown
Recipe By :
Servings: 6 servings
Chicken Parissienne Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have tracked the existance of recipes back into distant history, in truth as far into history as the Egyptians, and possibly even further. Having said that, generally, these early recipes were just very basic hieroglyphic recipes for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian describing 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, wonderful and blissful`. As our culinary historical trip moves on a few more years there are two interesting recipe books from the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the indian curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich and powerful of the period. In the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as basil and rosemary. The introduction of these new foods and spices prompted an eruption in books on cooking, many of which are kept safe in private collections. Over the following few hundred years, the wealthy families of Europe tried to serve up the best banquets, and consequentially chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that fine cooking and recipe collections reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. By the arrival of the 20th century, recipe publications are starting to become popular due to better eduction, more spare time and being a little richer. The introduction of television brought us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to access massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chicken Parissienne recipe.
