Ingredients
6 broiler fryer breasts, boned
1 12 oz. size
1/4 cup lemon juice
4 tsp celery juice
1 3/4 cup packaged dry bread crumbs
4 tsp salt
2 tsp paprika
2 cup dairy sour cream
4 tsp worcestershire sauce
4 cl garlic, fine chopped
1/2 cup butter
1/2 tsp pepper
1/2 cup shortening
Directions
Cut breasts in half; wipe well with damp paper towels. In large bowl
combine sour cream, lemon juice, Worcestershire sauce, celery salt,
paprika, garlic, salt and pepper. Add chicken to sour cream mixture,
coating each piece well. Let stand, covered, in refrigerator
overnight. Next day, preheat oven to 350 degrees. Remove chicken from
sour cream mixture and roll in crumbs, coating evenly. Arrange in
single layer in large shallow baking pan. Melt butter and shortening
together in small saucepan. Spoon half of this over chicken. Bake
chicken uncovered 45 minutes. Spoon rest of butter-shortening mixture
over chicken. Bake 15 minutes longer or until chicken is tender and
nicely browned.
Servings: 1 servings
Chicken Supreme Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to trace the history of written recipes far back into the far past, in truth as far as early Egypt, and possibly even further than that. Having said that, mostly, these ancient recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of stone tablets in ancient Sumerian which recount the making 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 `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some documents which described recipes prepared by the Romans. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and dessert, something we still use today. Aspicius tells us how the cooks of Roman times used many spices and herbs, including a few you will know such as thyme, rue and asafoetida. As we move on, we find two interesting cookery books which appeared in the 14th Century : one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian food that is familiar to us all today, but rather descriptions of the types of food on the tables of the rich and powerful of the time. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a surge in recipe publications, most of which still exist in academic collections. During the following few hundred years, the powerful and rich tried to lay on the most exotic meals, and consequentially cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookbooks are increasing in popularity mostly as a result of better eduction, people having more free time and being a little richer. The arrival of television gave us celebrity chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Supreme recipe.
