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
Written cooking instructions as an idea can be traced far back into history, certainly as far into history as pharonic Egypt, and maybe even further. Having said that, mostly, these old records were just very basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
As we move into The time of the roman empire around 25BC a roman called Apicius created a few scripts detailing recipes cooked by the Romans. He recounts how the roman meals were separated into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the cooks of his times were skilled in the use of many different spices, including some familiar names for example thyme, mint and parsley. Over the next few hundred years, the families of Europe competed to offer the most extravagent meals, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the nineteenth century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, testing, and writing down the recipes of their peers. When we get to the 1900s, cookbooks were in great demand, mostly as a result of higher levels of literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Chicken With Heart recipe.
