Ingredients
6 chicken breasts halves
2 tbsp minced parsley
1 boned and skinned
1 tsp finely grated orange peel
1 all purpose flour
1 pinch rosemary
3 tbsp butter
3 tbsp raspberry vinegar
2 tbsp safflower oil
2 oranges peeled
3/4 cup orange juice
1 sectioned & seeded
1/3 cup dry white wine
2 avocados, peeled
1/3 cup sliced mushrooms
1 pitted & sliced
Directions
Pound chicken slightly to flatten into even thickness. Dredge
lightly in flour, shaking off excess. Heat butter with oil in heavy
large skillet over medium high heat. Add chicken (in batches if
necessary) and saute on both sides until well browned. Add orange
juice, wine, mushrooms, parsley, orange peel and rosemary and bring
to simmer. Let simmer 5 minutes. Transfer chicken to heated serving
platter using slotted spoon. Add vinegar to skillet and continue
simmering, scraping up any browned bits, until sauce is reduced by
1/3.
Pour sauce over chicken, garnish with orange sections and
avocado slices. Serve immediately. Serve with a simple spinach
salad, desert, bread, and a dry Chenin Blanc.
Servings: 6 servings
Chicken Saute With Oranges & Avocados Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
We can track the history of written recipes far back into history, in fact as far back as pharonic Egypt, and maybe further still. However, these, old cookbooks were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are some ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, he tells us how the roman meals were separated into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs such as basil, fennel and parsley. As we move on, there were a couple of books dating from the 1300s : a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, these are not about the indian food that we all know today, but rather descriptions of the types of meals prepared by the chefs of the nobility of that period. Later, in the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, such as coriander, parsley, basil and rosemary. The introduction of these new culinary ideas prompted an increase in recipe publications, most of which still exist in academic collections. The arrival of television gave us celebrity TV chefs and the accompanying recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes like those on our web site. |
We hope you enjoy this Chicken Saute With Oranges & Avocados recipe.
