Ingredients
2 tbsp sherry
1/4 lb pecans
1 small white onion, chopped
1/4 lb pork sausage
2 tsp water
8 each whole chicken breasts
2 cup chicken stock
1 tbsp flour
1 tbsp kitchen bouquet
1 salt & pepper
Directions
Salt and pepper chicken breasts. Bake in uncovered pan in 1 cup
stock at 350 F. for 15 min. Cover pan and steam abt. 25 min. Cook
sausage in frying pan. Remove sausage meat, brown onions in sausage
grease. Put cooked sausage, onion and remaining stock into blender
and blend. Remove blended mixture to saucepan and stir in Kitchen
Bouquet and flour. Add pecans and sherry. Cook over med. heat untill
sauce thickens.
Pour over cooked chicken and return to oven to heat thoroughly.
Serve hot over cooked white rice, or as desired.
Yield: 6 to 8 servings.
Servings: 6 servings
Chicken With Sausage Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Poultry; Sauce; Sausage
The History of Recipes
Historians have found proof that recipes existed back into distant history, in truth as far back into recorded history as early Egypt, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvres, main course and afters, a style of dining still practiced today. Aspicius also recounts how the cooks of his times were skilled in the use of a wide range of aromatic flavours, including a few you will know for example bay, fennel and dill. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as rosemary and coriander. These new spices and herbs caused an increase in manuscripts on food, many of which are kept safe in private collections. Over the next few centuries, the upper-class families of Wesstern Europe strove to lay on the best banquets, and as a consequence, cooks and their recipe collections were at a premium. Even so, it wasn`t until the nineteenth century that formal cookery and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, trying out, and publishing recipes common in their social group. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Chicken With Sausage Sauce recipe.
