Ingredients
2 tbsp vegetable oil
6 large chicken breast halves (about 21/2 p, ounds)
1 can (16 ounces) sliced potatoes, draine, d
1 can (16 ounces) sauerkraut, drained
1/2 tsp caraway seed
1/4 tsp crushed red pepper sour cream
Directions
Heat oil in 12-inch skillet until hot. Cook chicken in oil over
medium heat about 15 minutes or until brown on both sides. Drain fat
from skillet. Add potatoes to skillet.
Mix sauerkraut, caraway seed and red pepper; spoon over potatoes.
Cover and cook over low heat 35 to 40 minutes or until chicken is
done. Serve with sour cream.
6 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Chicken With Sauerkraut Recipe brought to you by Recipe Ideas
Categories: Chicken; German; Poultry; Vegetable
The History of Recipes
Recipes as an idea can be observed way back into ancient history, certainly as far back into history as the ancient Egyptians, and possibly even further than that. Having said that, sadly, these early cook books were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians is a collection of clay tablets in ancient Sumerian which recount 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 drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also describes how the ancient Romans used many different spices and herbs, including many that are still in use today such as thyme, fennel and asafoetida. Moving our culinary historical trip onwards, we have two recipe books dating from the 14th Century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but rather descriptions of the types of food cooked for the rich people of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as parsley and basil. These new foods and spices caused a torrent in publications on food, most of which still exist in private collections. When we get to the 1900s, recipe books were highly popular mostly due to higher levels of literacy, people having more spare time and having more money. The arrival of TV brought us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Chicken With Sauerkraut recipe.
