Ingredients
4 boneless, skinless chicken breasts
3 tbsp butter
1 salt & pepper to taste
1 large shallot, minced
1/2 cup heavy cream
1/2 cup dry white wine
1/8 tsp cajun poultry seasoning
1/4 cup sun-ripened dried tomatoes
Directions
Slice chicken breasts into 3 pieces, salt and pepper and saute in
butter until lightly browned. Remove chicken and saute shallot until
softened. Add balance of ingredients and bring to boil, stirring
until sauce thickens slightly. Return chicken to skillet and simmer,
coating with sauce. Serve with pasta.
Servings: 2 servings
Chicken With Sun-Dried Tomatoes & Cream Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Tomato; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into antiquity, certainly as far back as the early Egyptians, and maybe further still. Interesting though that is, in the main part, these old cook books were just very simple hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to food historians are some clay tablets in Sumerian describing 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 anyone who tried it feel blissful. Later on, in Roman times 25BC a roman called Apicius created a collection of documents showing how to cook the recipes prepared by the Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. He also tells us how the ancient Romans were skilled in the use of a good variety of herbs, including many that are still in use today such as thyme, mint and asafoetida. Closer to modern times, there were a couple of books from the fourteenth century : a book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that appears on menues today, but instead descriptions of the types of food prepared for the rich people of those days. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including basil and rosemary. These new foods and tastes prompted an eruption in books on cookery, some of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of the West strove to lay on the best banquets, and consequentially the best cooks and their collection of recipes could command a high salary. However, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the 1900s, cookery books are starting to become popular due to better eduction, people having increased free time and having more money to spend. Like it or not, the introduction of television gave us celebrity TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on the site you are now reading. |
We hope you enjoy this Chicken With Sun Dried Tomatoes & Cream recipe.
