Ingredients
1 frying chicken, skinned &
1 cut up (less calories when
1 skinned)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp onion powder
1/4 tbsp paprika
1 tbsp oleo, diet
1 cup orange juice
1 cup white wine
1 tsp worcestershire sauce
1 cl garlic minced
2 tbsp cornstarch
1/4 cup water
3 packets equal
Directions
Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder &
Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo.
Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice,
Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake
20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water.
Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until
Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken.
Servings: 4 servings
Citrus-Wine Chicken Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Chicken; Fruit; Poultry
The History of Recipes
Written cooking instructions as an idea can be found far back into antiquity, certainly as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, in the main part, these early cook books were just simple pictorial instructions for meal preparation.
Fascinatingly, the oldest recipe in existence, according to historians is a series of clay tablets in Sumerian 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 drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans 25BC a man called Apicius created a collection of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into appetizers, main meal and afters, something we still use today. This early Roman chef tells us how the cooks of his times made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks for example bay, fennel and asafoetida. As our culinary historical trip moves to more modern times we have two recipe books published in the fourteenth century : one book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books have no connection with the curry that is familiar to us all today, but rather recipes for the types of food prepared for the wealthy. In the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices led to an explosion in manuscripts on cooking, most of which still exist in private collections. The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Citrus Wine Chicken recipe.
