Ingredients
4 each chicken breasts
1 salt, pepper,
1 paprika
1 can cream of mushroom, undiluted
8 oz sour cream,
1 margarine.
Directions
Now it is your turn to bear with me. I have a delicious Chicken
Papriksha recipe, but it is in my head, as it was taught by my mother
in law and never written down; Season the chicken well with salt,
pepper and garlic powder (Optional), top chicken pieces with lot of
paprika (both sides). In a large frying pan (that has a lid) melt
some margarine and sautee chicken pieces till well browned,** add 1/2
cup of water and cover pan, let it cook for 15 minutes. Mix soup and
sour cream add to chicken mixing well with the juice that chicken has
been cooking .Cook for a few more minutes and ENJOY! I serve it with
butter noodles. ** before adding water you can drain some of the fat
margarine) if there is too much. Let me know when you try>> or if you
do not understand. You can use chicken with or without skin. 11/18
09:43 P.M. Vera <**> IN FROM: VERA MATUSKA (CHVN34C)
Servings: 4 servings
Chicken Papriksha *** (Chvn34c) Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Written cooking instructions as an idea can be observed way back into antiquity, in fact as far back as ancient Egypt, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into Roman times 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main course and afters, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times were skilled in the use of many spices, including many that are still in use today such as thyme, rue and asafoetida. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, including spices such as parsley and basil. These new foods and tastes prompted an increase in manuscripts on food, some of which are now in private libraries. Over the succeeding few hundred years, the rich and powerful families of Wesstern Europe strove to offer the most exotic meals, and as a result chefs and their recipe collections were highly sought after. However, it wasn`t until the nineteenth century that formal cookery and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and recording the recipes that were being prepared for the better households. The TV revolution brings us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the internet revolution, allowing everybody to access thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Chicken Papriksha ___ (Chvn34c) recipe.
