Ingredients
2 tsp olive oil
4 large chicken breasts halves: boneless an, d skinless
1 salt and pepper to taste
2 tbsp butter
2 medium ripe pears, peeled, cored and sliced
2 tsp lemon juice
1/4 cup onion, minced
1 large garlic clove, crushed
1/2 cup dry white wine
1/4 cup chicken broth
2 tsp honey
1/4 tsp dried thyme, crushed
1/2 cup fresh or frozen blueberries, thawed
Directions
In a large skillet, heat the olive oil over medium-high heat. Add the
chicken and saute four to five minutes on each side until cooked
through. Remove from the pan and keep warm. Melt 1 T of the butter in
the pan. Add the pears and 1 t of lemon juice. Saute until barely
tender, about two to three minutes. Remove from the pan and set
aside. In the same pan, cook the onion and garlic for one minute. Add
the wine and broth. Add the honey and thyme. Boil until thickened,
three to four minutes. Return the pears to the pan and add the
blueberries. Heat through, about two minutes. Swirl in the remaining
T of butter and t of lemon juice. Serve the sauce over the chicken.
From: The Food Column Of The Denver Post Magazine 07-31-94
Posted by: Rich Harper
Servings: 4 servings
Chicken With Fruit Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
Academics have traced the existence of recipes back into antiquity, at least as far back into recorded history as pharonic Egypt, and possibly even further than that. Having said that, generally, these old records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in 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 tried it feel `wonderful`. Progressing into The time of the romans 25BC a man called Apicius assembled some documents describing recipes enjoyed by wealthy Romans. In his works, he tells us how the roman meals were separated into appetizers, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans were skilled in the use of many spices and herbs, including a few that will be familiar to modern chefs such as bay, mint and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting books which were published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Perhaps surprisingly, these two books have no connection with the curry that is served today, but rather descriptions of the types of food eaten by the rich and wealthy people of that period. In the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, such as coriander, basil and rosemary. These new foods and spices led to an explosion in manuscripts on cooking, the majority of which are now in academic collections. By the arrival of the twentieth century, recipe publications were in high demand, mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Chicken With Fruit Sauce recipe.
