Ingredients
4 chicken breasts, boneless
2 cup milk
1/2 cup butter
1 pt cream, heavy
1/4 cup sherry
1 can stock
3 tbsp cornstarch
1/3 cup basil leaves
1 tsp black pepper
3/4 cup romano, grated
3/4 cup parmesan, grated
2 cup bread crumbs
1 tsp garlic powder
2 tsp onion powder
Directions
Halve breasts. Marinate breast pieces in milk for 1 hour.
Melt butter in 2-qt saucepan on medium heat. On low heat, add heavy
cream and sherry. Shake broth with cornstarch and add. Add basil and
black pepper. Slowly add cheese and stir. When sauce is a magnificent
oneness, thick, rich and aromatic, turn off heat and let it age for
at least 15 minutes.
Preheat oven to 400. Grease cookie sheet [olive oil is good]. Mix
seasoned bread crumbs, garlic powder, and onion powder in bowl. Roll
milk-soaked breast pieces in seasoned bread crumbs. Sit breasts on
greased cookie sheet for a couple minutes. Bake for 10-12 minutes.
Two minutes before done, remove breast and spoon on sauce.
Remove breasts and serve immediately on ornate Venetian gold leaf
platter, with long-stemmed parsley and spring onion garnish. Serve
sauce in hand painted tureen from Torino.
Source: A World famous recipe handed down from the Borgia Popes to
~Johnc-. It won 47 prizes in Paris, France for culinary exuberance.
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet
sylvia.steiger@lunatic.com, moderator of GT Cookbook echo
Servings: 4 servings
Chickinadici Ala Nica Basil Sausa Con Fromage Recipe brought to you by Recipe Ideas
Categories: Cheese
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions far back into the distant past, in fact as far back into history as the Egyptians, and possibly even further. In practice though, sadly, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts are some stone tablets in ancient Sumerian describing 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 drinkers feel `blissful`. Progressing into The time of the romans around 25BC a roman called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks used a good variety of herbs and spices, including a few you will know like bay, rue and dill. Moving on, we find some books from the 1300s ; a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the curry that is served today, but instead recipes for the types of food served to the rich people of the period. Later, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, such as parsley and basil. These new culinary innovations prompted an eruption in manuscripts on food, the majority of which are now in private collections. During the next few hundred years, the upper classes strove to serve the best banquets, and because of this cooks and their recipe collections became highly prized. Notwithstanding that, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and writing down recipes that were common in the better off homes of the day. By the advent of the 1900s, cookbooks were greatly in demand due to higher levels of literacy, more free time and disposable income. Like it or not, the introduction of TV gave us TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Chickinadici Ala Nica Basil Sausa Con Fromage recipe.
