Ingredients
3 tbsp butter
1 shallot, finely chopped
2 cup chopped fresh sorrel
1/2 cup heavy cream
1/8 tsp freshly grated nutmeg (opt.)
4 boneless chicken breasts - skin rem, oved
Directions
THE SAUCE: Heat 1 tablespoon butter in a medium-sized saucepan over
medium-low heat. Saute shallots until translucent. Add sorrel and
saute. Add the cream and the nutmeg. Cook for 2 minutes and set aside.
THE CHICKEN: Heat remaining butter in a large skillet over medium
heat. Add chicken breats and cook for about 20 minutes or until
cooked through, turning occasionally.
Reheat sorrel sauce just to a boil. Arrange chicken breats on serving
plate. Spoon sauce over chicken adn serve.
From: The Cook's Garden - by Ellen & Shepherd Ogden (The Cook's Garden
catalog - Spring/Summer 1993, page 89)
Servings: 4 servings
Chicken With Sorrel Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
We can read the history of written recipes back into ancient history, in fact as far into history as the Egyptians, and maybe even further. Interesting though that is, in the main part, these old cook books were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to academics are some ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents describing recipes enjoyed by his fellow Romans. In his publication, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. He also tells us how the Roman chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and dill. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the holy lands, such as coriander, parsley, basil and rosemary. The introduction of these new tastes prompted an eruption in books on cookery, the majority of which are now in private libraries. For the centuries that followed, the rich and powerful families of the West competed with each other to serve the most exotic banquets, and consequentially cooks and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 19th century that cookery and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and publishing the recipes of their peers. By the time we get to the 20th century, cookery books are in high demand, mostly due to better eduction, more free time and having more disposable income. The introduction of the TV gave us cooking programs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Chicken With Sorrel Sauce recipe.
