Ingredients
4 chicken breast halves --
1 boned
2 tbsp flour
1/4 tsp fresh ground black pepper
1 tbsp olive oil
1/2 cup red onion -- thinly sliced
1/4 cup madeira wine
1 can artichoke hearts -- 14 1/2
1 oz
1 1/2 tsp fresh lemon thyme
1 or 1/2 teaspoon dried lemon
1 thyme
1/8 tsp salt -- optional
Directions
Slice chicken into 2-inch strips. In a shallow bowl, combine flour and
pepper. Lightly dredge chicken pieces in seasoned flour and shake off
excess. (Dredge just before sauteing or flour coating will become
gummy). In a large skillet, heat oil over medium high heat. Add
chicken and saute, turning once, until lightly golden on both sides,
about 2 minutes on each side. Transfer chicken to plate. Reduce heat
to medium, add onion and cook, stirring constantly and scraping any
bits that cling to bottom of pan. Add wine, turn heat to high and
cook, stirring constantly until wine has reduced to half, about 1
minute. Stir in artichoke hearts, reduce heat to medium and cook,
partially covered, stirring frequently for about 3 minutes. Stir in
lemon thyme. Return chicken to pan. Continue cooking over low heat,
partially covered, for an additional 2 minutes. Season with salt.
Serve immediately.
Recipe By :
Servings: 4 servings
Chicken With Heart Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Academics have traced the existence of recipes way back into the far past, in fact as far back as pharonic Egypt, and maybe further still. Having said that, generally, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of ancient tablets in the Sumerian language describing 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 anyone who tried it feel blissful and exhilarated. Progressing into The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the Roman cooks made use of many aromatic flavours, including some familiar names such as thyme, fennel and asafoetida. As our culinary historical trip moves to more modern times we have some interesting books published in the 14th Century - one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the curry that is served today, but rather recipes for the types of meals on the menus of the wealthy. In the 15th century, knights returning from the crusades brought back a variety of foods and spices from Arab countries, including coriander, parsley, and basil. The introduction of these new foods and spices caused a surge in manuscripts on food, the majority of which still exist in private libraries. By the arrival of the twentieth century, cooking books are greatly in demand as a result of more people being able to read, people having more spare time and having more money. The introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting us all to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chicken With Heart recipe.
