Ingredients
2 tsp margarine
2 tsp olive or vegetable oil
4 each thin chicken cutlets 1/4 lb.
1 tsp onion powder
1/2 cup evaporated skimmed milk
4 tbsp half & half
6 each large pitted black olives
2 tbsp grated parmesan cheese
2 each slice crisp fried bacon
2 each dash white pepper
Directions
IN A 10" NONSTICK SKILLET, COMBINE MARGARINE AND OIL AND HEAT UNTIL
MELTED. ADD CHICKEN AND COOK OVER MEDIUM HEAT, TURNING ONCE, UNTIL
COOKED THROUGH AND LIGHTLY BROWNED, 2 TO 3 MINUTES PER SIDE. TRANSFER
TO A PLATE AND SET ASIDE. IN THE SAME SKILLET, COOK MILK, ONION
POWDER, HALF & HALF AND JUICES FROM CHICKEN UNTIL SMALL BUBBLES
APPEAR. STIR IN REMAINING INGREDIENTS AND COOK UNTIL CHEESE MELTS AND
MIXTURE THICKENS, 1 TO 2 MINUTES. RETURN CHICKEN TO THE SKILLET AND
COOK UNTIL CHICKEN IS HEATED THROUGH, 1 TO 2 MINUTES LONGER. EACH
SERVING PROVIDES: 3 PROTEIN EXCHANGES, 1/2 VEGETABLE EXCHANGES,
Servings: 4 servings
Chicken With Carbonara Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is quite feasible to prove the history of recipes way back into ancient history, in truth as far into history as pharonic Egypt, and maybe even further. Having said that, mostly, these old cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the most ancient recipe found, according to academics are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During Roman times 25BC a man called Apicius compiled some scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into appetizers, main meal and desserts, something that is very familiar to us today. He also informs us how the Romans were skilled in the use of a wide range of aromatic flavors, including many that are still in use today for example thyme, fennel and parsley. Closer to modern times, we have two interesting recipe books which were published in the 1300s : a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the indian curry that appears on menues today, but rather accounts of the types of meals on the menues of the rich and wealthy people of that period. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from the East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in recipe books, some of which are now in private libraries. Like it or not, the introduction of TV brought us celebrity TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Chicken With Carbonara Sauce recipe.
