Ingredients
2 chicken cutlets (1/4 lb ea)
1 oz gorgonzola (or blue) cheese
1 tsp each olive or vegetable oil and ma, rgarine
2 tbsp chopped shallots or onion
1/4 cup each canned chicken broth & port wi, ne
1/8 tsp salt
1 dash of white pepper
2 tsp flour
Directions
1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion of
the chicken cutlet; press half of the cheese into each pocket and
gently press the edges together to seal them and enclose the filling.
2. In a 10 inch non stick skillet, combine the oil and margarine and
heat until margarine is melted; add chicken and cook over medium heat
turning once, until lightly browned on each side (usually 2-3
minutes) Transfer to a plate and keep warm. 3. In the same skillet,
saute the shallots (or onions) over medium high heat until softened,
about 1 minute. Sprinkle flour over and stir quickly to combine;
cook, stirring constantly for 1 minute. Add remaining ingredients and
bring mixture to a boil. Reduce heat to low and cook until mixture
thickens and flavors blend, usually 2-3 minutes. Return chicken to
skillet and cook until heated through.
Servings: 2 servings
Chicken With Port & Gorgonzola Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as a concept can be traced far back into history, certainly as far as ancient Egypt, and maybe even further. Having said that, sadly, these old records were just very simple hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are some stone tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the meals were separated into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also describes how the Romans used a wide range of herbs and spices, including a few that are still present in modern kitchens like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we find a couple of cookery books which appeared in the 1300s : a book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these have no connection with the spicy food that appears on menues today, but rather descriptions of the types of food on the menues of the rich and powerful of the time. In the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new spices and herbs prompted an explosion in manuscripts on cookery, some of which are now in private collections. Over the following few centuries, the powerful and rich houses competed to lay on the most exotic meals, and because of this chefs and their collection of recipes could command a high salary. Even so, it wasn`t until the 19th century that cooking and recipe publications rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to assembling, verifying, and recording recipes to help cooks of their time. When we get to the 1900s, cook books were highly popular mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. The arrival of TV gave us TV cooks 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, permitting everybody to access thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken With Port & Gorgonzola recipe.
