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
Recipes as a concept can be observed way back into ancient history, in truth as far back as early Egypt, and possibly even further than that. Interesting though that maybe, generally, these early recipes were just simple hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the most ancient recipe in existence, according to academics is a series of clay 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 having made anyone who drank it feel blissful. During the time of the Roman Empire a man called Apicius created some scripts showing how to cook the recipes enjoyed by wealthy Romans. He recounts how the roman meals were separated into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also tells us how the chefs of Roman times were skilled in the use of a good variety of herbs, including a few that will be familiar to modern chefs like bay, mint and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from Arab cooking, including basil and coriander. These new culinary innovations prompted an eruption in books on cookery, some of which still exist in private cookery archives. Over the following few hundred years, the upper-class families of Europe strove to serve the most extravagent banquests, and as a consequence, the best cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, verifying, and publishing recipes that were common in the better off homes of the day. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers 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.
