Ingredients
2 lb skinless chicken breast
1 salt and pepper
16 baby carrots
16 scallions
8 brussel sprouts
1 potato
1/4 lb parsnip
4 1/2 cup chicken broth
1 tbsp butter
1 tbsp flour
1/4 cup heavy cream
1/4 cup horseradish,fresh
1/4 tsp tabasco sauce
1/4 cup chopped fresh parsley
Directions
1. Place the chicken breast halves on a flat surface and trim away and
discard fat. Sprinkle with salt and pepper. 2. Peel the carrots. If
using large carrots, cut into sticks about 2-in. long and 1/2-in
thick. Trim the root end from the scallions. Cut off most of the
green part, leaving pieces about 3 inches long. Trim the sprouts. If
they are large, cut them in half. 3. Peel the potato and cut into 3/4
cubes. Put into bowl of cold water. 4. Peel the parsnip and cut into
rectangles about 1-in long 1/2-in wide. 5. Put 4 cups broth in a
large wide, kettle and add the carrots, sprouts, drained potato and
parsnip. Sprinkle with salt and pepper. Bring to a boil and let
simmer 5-6 min. Add the chicken breast halves, in one layer, and the
scallions. Cover and cook about 7 min. 6. Meanwhile, melt the butter
in a saucepan and add the flour, stirring with a wire whisk. When
blended and smooth, add the remaing broth, stirring rapidly with a
wire whisk. Add the cream and bring to a boil, stirring. Add the
horseradish, tabasco sauce, and salt and pepper to taste. 7. Sprinkle
the chicken and vegetables with the parsley and serve with the
horseradish sauce.
Servings: 4 servings
Chicken With Winter Vegetables Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be observed far back into the distant past, in fact as far as pharonic Egypt, and potentially, even further back. However, sadly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to experts in ancient history are some clay tablets in the Sumerian language which describe the making 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 exhilarated and blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius created a few documents showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius tells us how the cooks of his times made use of many different aromatic flavors, including some that we all recognise like thyme, fennel and parsley. Moving our culinary historical trip onwards, we find two books which were published in the fourteenth century ; a book titled `Forme of Cury`, and another named `Curye on Inglish`. Surprisingly, these books are not about the curry that is familiar to us all today, but instead recipes for the types of food cooked for the rich and wealthy people of the time. In the 15th century, people returning from the crusades brought us many new foods and spices from Arab countries, including spices like rosemary and coriander. These new foods and spices created an increase in manuscripts on cooking, most of which are now in private libraries. When we get to the 1900s, cookbooks were starting to become popular as a result of more people being able to read, people having increased spare time and a general increase in wealth. The arrival of TV gave us celebrity TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Chicken With Winter Vegetables recipe.
