Ingredients
6 whole chicken breasts
1 boned and skinned
2 tbsp oil
6 tbsp butter
2 tbsp chopped shallots/onion
6 tbsp raspberry vinegar
Directions
Bone and skin chicken breasts. Lay flat and slice parallel to board
into two filets each. Sprinkle each side with salt and pepper. Heat
oil and butter in sauce pan, saute chicken breasts for a few minutes
on each side until opaque. Set aside and keep warm. Sprinkle
shallots in pan, saute for a few seconds, then add raspberry vinegar
and 4-6 tbs. water. Stir well to loosen all cooking residue. Cook
for one minute, return breasts to pan and continue to cook until done
(another few minutes), turning once. Serve immediately with sauce.
Typed for you by Loren Martin, Cyberealm BBS Watertown, NY
315-786-1120
Servings: 6 servings
Chicken With Raspberry Vinegar Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry
The History of Recipes
Written cooking instructions as a concept can be tracked far back into the distant past, in fact as far into history as the early Egyptians, and potentially, even further back. Having said that, mostly, these old cook books were just very basic hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few clay tablets in ancient 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 those who drank it feel blissful. Closer to modern times, we have two books which were published in the 14th Century : a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us many new foods and spices from middle-east cuisine, including basil and rosemary. These new culinary innovations prompted a surge in publications on food, some of which still exist in academic collections. During the succeeding few centuries, the rich families of Wesstern Europe strove to lay on the most extravagent banquests, and because of this the best cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 1800s that fine cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes of the day. By the time we get to the twentieth century, cooking publications are starting to become popular as a result of higher levels of literacy, people having more spare time and disposable income. Like it or not, the introduction of TV brings us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, allowing everyone to search through thousands of recipes just like those on our web site. |
We hope you enjoy this Chicken With Raspberry Vinegar recipe.
