Ingredients
1 no ingredients
Directions
4 ea Chicken breasts
: Salt, pepper
: Paprika
1 cn Cream of mushroom --
: undiluted
8 oz Sour cream
: Margarine
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.
Recipe By :
Servings: 4 servings
Chicken Papriksha Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Historians have traced the existance of recipes back into history, certainly as far back into recorded history as the early Egyptians, and quite possibly further than that. However, these, old records were just very basic hieroglyphic or cunieform recipes for preparing meals.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are some clay tablets in Sumerian which show 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 anyone who tried it feel blissful. During Roman times around 25BC a man called Apicius compiled a few scripts detailing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, something that is very familiar to us today. Aspicius describes how the ancient chefs were skilled in the use of a wide range of herbs and spices, including some familiar names like basil, fennel and dill. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from the holy lands, including basil and rosemary. The introduction of these new foods and spices led to a torrent in books on cooking, some of which still exist in private cookery archives. Over the following few hundred years, the wealthy families of Wesstern Europe competed to serve the most exotic banquets, and consequentially the best cooks and their collection of recipes could command a high salary. Nevertheless, it was during the nineteenth century the formal cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to assembling, verifying, and writing down recipes to help cooks of their time. Like it or not, the introduction of television brought us TV cooks and the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chicken Papriksha recipe.
