Ingredients
6 boneless, skinless chicken
1 breast halves
1 salt, pepper, garlic powder,
1 curry powder, flour
1/4 cup butter or margarine
1/2 lb fresh mushrooms, thickly
1 sliced
1/4 cup amaretto di saronno
1 grated rind & juice of one
1 lemon
1 1/2 cup chicken broth
1 tbsp cornstarch
1 patty shells
Directions
Cut chicken into 1-inch wide strips. Sprinkle with salt, pepper,
garlic powder and curry powder. Roll strips in flour.
Heat butter or margarine in a large skillet. Brown chicken pieces on
all sides.
Add mushrooms, Amaretto di Sarono, grated lemon rind and juice.
Simmer 5 minutes. Mix chicken broth and cornstarch; stir mixture
into skillet. Stir over low heat until mixture bubbles and thickens.
Season to taste with salt, if necessary.
Spoon mixture into patty shells. Optional garnish: diced tomato and
parsley.
Servings: 6 servings
Chicken Saronno Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
It is possible to read the history of written recipes back into antiquity, in truth as far as the early Egyptians, and potentially, even further back. In practice though, these, early cook books were just primitive pictorial recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some tablets in Sumerian which recount 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 people feel wonderful. Later on, in The time of the romans 25BC a man called Apicius created a number of scripts detailing recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the cooks of his times used a good variety of herbs and spices, including some that we all recognise such as bay, fennel and parsley. Moving our culinary historical trip onwards, we have two recipe books published in the fourteenth century - a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these are nothing to do with the indian curry that is popular today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the time. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations prompted a surge in books on cookery, many of which are kept safe in private collections. Over the succeeding few centuries, the rich families of the West competed to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes increased in prestige. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications were highly popular as a result of more people being able to read, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chicken Saronno recipe.
