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
Written cooking instructions as an idea can be found way back into the distant past, in truth as far back into recorded history as pharonic Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these early recipes were just basic hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to experts in ancient history are a few ancient tablets in the Sumerian language which show the baking 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`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into appetizers, main course and dessert, something we still use today. This early Roman chef informs us how the early Romans made use of many different herbs and spices, including a few that are still present in modern kitchens for example bay, mint and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods and herbs from Arab countries, including spices such as basil and rosemary. The introduction of these new tastes led to an increase in publications on food, many of which still exist in private collections. For the decades that followed, the rich and powerful families of the West strove to serve up the most extravagent meals, and as a consequence, chefs and their collection of recipes increased in prestige. However, it was during the nineteenth century that formal cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and recording recipes common in their social group. The arrival of television gave us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Chicken With Sauerkraut recipe.
