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
We can trace the history of written recipes back into distant history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a series of stone tablets in Sumerian describing the baking 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 wonderful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts detailing recipes cooked by his fellow Romans. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Additionally, he tells us how the ancient Romans were skilled in the use of many different herbs, including some that we all recognise such as basil, mint and dill. As our culinary historical trip moves to more modern times we find some recipe books which were published in the 14th Century - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of meals prepared for the rich and wealthy people of the period. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab cooking, including coriander, basil and rosemary. These new herbs and spices caused an outbreak in books on cookery, many of which are kept safe in private cookery archives. The arrival of TV gave us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Chicken With Sausage Sauce recipe.
