Ingredients
3/4 lb chicken breast, boneless, skinless
1/4 cup flour
1 salt and pepper
1 tsp olive oil
1/4 cup fat-free, low-salt chicken broth
2 tbsp red wine vinegar
1/4 cup diced sweet gherkins
1 tbsp capers
1 cl garlic, crushed
Directions
Remove as much fat as possible from chicken. Season flour with salt
and pepper. Dredge chicken in flour and shake off excess. Heat oil
in a nonstick skillet on medium high. When oil is very hot, brown
chicken on both sides about 2 minutes per side. Add broth, vinegar,
gherkins, capers and garlic. Continue to saute 5 minutes or until
chicken is cooked through. Add salt and pepper to taste. Serve
chicken with sauce spooned over top.
Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%)
Exchanges: .1 veg, .8 bread, 4.5 meat, .5 fat
Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to
MM by Lisa Crawford, 7/1/96
Servings: 2 servings
Chicken Piquant Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of meal recipes back into history, in fact as far back into recorded history as pharonic Egypt, and maybe even further. Having said that, in the main part, these early records were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics are some clay 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 anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were divided into hors d`oeuvres, main course and dessert, something we still use today. Additionally, he informs us how the early Romans used a good variety of spices and herbs, including a few you will know such as basil, mint and asafoetida. For the decades that followed, the wealthy families of Wesstern Europe strove to lay on the most extravagent banquests, and as a consequence, chefs and their collection of recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe publications are starting to become popular as a result of more people being able to read, leisure time and having more disposable income. The arrival of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this site. |
We hope you enjoy this Chicken Piquant recipe.
