Ingredients
1 small yellow onion, peeled & chopp
2 cl garlic, crushed
4 onions, finely chopped
8 chicken breasts
2 tbsp olive oil
1/2 cup flour
1 salt and pepper, to taste
2 tbsp butter
2 tbsp dry sherry
2 tbsp fresh lemon juice
1 tbsp capers, chopped
2 tbsp hicken stock, (optional)
8 lemon slices
2 tbsp chopped parsley
Directions
Recipe by: Pat Campbell
yellow onion, garlic and gr onions in the olive oil just until
tender. Remove from the pan and set aside. Remove skins and bones
from chicken breasts and pound them flat. Mix flour, salt and pepper
together and place in flat bowl. Dip chicken into flour mixture,
lightly brown chicken in butter 2 or 3 minutes per side. Add the
sauted onions and garlic. Over high heat add sherry, lemon juice and
capers. This should thicken to make a nice gravy for chicken.
Per Vidalia discussion. This recipe is delicious if you are a vidalia
onion fan like myself
Servings: 8 servings
Chicken Piccata (Frugal Gourmet) Recipe brought to you by Recipe Ideas
Categories: Chicken; Gourmet; Poultry
The History of Recipes
Food historians have traced the existence of recipes far back into the far past, in truth as far back into history as the Egyptians, and maybe even further. However, these, ancient cook books were just very basic pictorial, hieroglyphic or cunieform instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to historians are some clay tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. As our culinary historical trip moves on a few more years we find a couple of interesting cookery books from the 1300s - one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books have no connection with the indian curry that is popular today, but instead accounts of the types of meals cooked for the rich and powerful. Over the following few hundred years, the families of Europe tried to serve the best banquets, and as a result chefs and their recipes were much in demand. Nevertheless, it wasn`t until the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, verifying, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cookbooks were increasing in popularity due to increased literacy, increased leisure time and having more money. The introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Chicken Piccata (Frugal Gourmet) recipe.
