Ingredients
3 each whole breasts chicken
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp pepper
3 tbsp butter
1 each whole squeeze lemon juice
1/4 cup chopped parsley
1 cup white wine
2 tbsp capers
3 tbsp virgin olive oil
Directions
Bone and pound chicken breasts. In a bowl mix flour, salt and pepper.
Dip cutlets in mixture and press firmly to coat. Shake off excess.
Chill. In a large skillet heat butter until it sizzles. Saute'
cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper
towels and keep warm until all are cooked. Stir lemon juice and wine
into drippings and scrape bottom to loosen particles. Heat but don't
boil. Add capers. Spoon pan juices over cutlets on serving platter
and sprinkle with chopped parsley. This dish tastes especially good
served with Fettucine and garnished with slice lemon twists and
watercress.
Servings: 6 servings
Chicken Scallopine- Dgp Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is quite possible to track the history of written cooking instructions back into antiquity, in truth as far back into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, these, early cook books were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of stone tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a man called Apicius compiled a collection of documents which described recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the chefs of Roman times made use of a wide range of herbs, including some familiar names such as bay, fennel and dill. Later, in the 15th century, the Crusaders brought back many new spices and herbs from Arab cuisine, such as parsley, basil and rosemary. The introduction of these new herbs and spices caused a surge in recipe books, some of which still exist in academic collections. By the time we get to the twentieth century, cooking books were increasing in popularity mostly due to higher levels of literacy, more spare time and disposable income. Like it or not, the introduction of TV brought us celebrity chefs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this Chicken Scallopine Dgp recipe.
