Ingredients
6 chicken breasts, boneless,
1 skinless
1 stick butter
1 cl garlic, crushed
1/2 cup cooking sherry
15 oz can mushroom soup
1 parsley and rosemary to
1 taste
1 stalk celery, cut
1 can (small) onions, or
1 1 onion cut into chunks
1 lime juice
1 seasoned flour (add beau
1 monde and pepper to flour)
Directions
Brush chicken with lime juice; coat with seasoned flour. Brown in 1
stick butter. Remove chicken and add to butter, 1 clove garlic, 1/2
cup cooking sherry and 1 15- ounce can mushroom soup. Place layer of
chicken in casserole. Sprinkle with parsley and rosemary; cover with
sauce. On top, put 1 stalk of cut celery and 1 small can of white
onions. Bake 2 hours at 285-300 F; cover for first hour. Serve sauce
over rice.
Typed for you by Loren Martin, Cyberealm BBS Watertown NY 315-786-1120
Servings: 6 servings
Chicken Orleans Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to follow the history of written recipes far back into ancient history, certainly as far back into history as the Egyptians, and possibly even further. In practice though, in the main part, these old records were just very basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe in existence, according to academics are a few tablets in Sumerian which recount 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 those who drank it feel blissful. Progressing into The time of the roman empire 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and afters, a very modern way of dining. He also recounts how the ancient chefs were skilled in the use of many herbs and spices, including some that we all recognise like bay, rue and dill. Later on, there were a couple of recipe books from the 1300s ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that we all know today, but rather descriptions of the types of meals prepared for the rich and powerful of that time. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including spices such as parsley and basil. The introduction of these new tastes caused a surge in manuscripts on food, the majority of which are now in academic collections. The introduction of the TV gave us TV cooks and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Chicken Orleans recipe.
