Ingredients
1 tbsp plus 1 tsp. stick margarine
10 oz skinless boneless chicken
1 breasts, cut into 8 equal
1 pieces
1 cup sliced shallots
1 cup sliced or julienne-cut
1 carrots
1/2 cup low-sodium chicken broth
1/4 cup (2 fl. oz) dry riesling wine
2 tbsp minced fresh flat leaf
1 parsley
1 tsp white wine vinegar
1/2 tsp dried thyme leaves
1/2 tsp dried chervil leaves
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cornstarch, dissolved in 1
1 tablespoon cold water
Directions
In lare skillet, heat 2 teaspoons of the margarine; add chicken. Cook
over medium-high heat 2 minutes on each side, until golden brown.
Remove chicken from skillet; set aside.
In same skillet, heat remaining 2 teaspoons margarine; add shallots
and carrots. Cook, stirring frequently, 4-5 minutes, until shallots
are golden brown; stir in broth, wine, parsley, vinegar, thyme,
chervil, salt and pepper. Reduce heat to low; cook, stirring
occasionally, 5 minutes, until carrots are tender.
Stir in dissolved cornstarch; cook until sauce is slightly thickened.
Return chicken to skillet; cook, basting with pan juices, 3 minutes,
until chicken is cooked through.
EACH SERVING PROVIDES: 1 fat; 1 vegetable; 2 proteins;
15 optional calories
PER SERVING: 169 calories; 18g protein; 5g fat; 11g carbohydrate; 41
mg calcium; 248mg sodium; 41mg cholesterol; 1 g dietary fiber
Servings: 4 servings
Chicken Saute With Riesling Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Transcribed cooking instructions as an idea can be observed way back into the distant past, in fact as far back as early Egypt, and potentially, even further back. Having said that, sadly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered, according to historians are some stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes cooked by wealthy roman citizens. In his publication, he recounts how the roman meals were divided into appetizers, main course and desserts, a style of dining still practiced today. This early Roman chef tells us how the cooks of Roman times made use of many spices and herbs, including a few you will know such as basil, rue and parsley. In the 15th century, the Crusaders brought back a variety of foods and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. These new spices and herbs led to an increase in books on cooking, many of which still exist in private libraries. Over the following few centuries, the powerful families of the West strove to offer the most extravagent meals, and consequentially the best chefs and their collection of recipes were much in demand. Even so, it was during the nineteenth century that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. When we get to the 1900s, recipe books are greatly in demand mostly as a result of better eduction, people having increased leisure time and having more money. The arrival of TV brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through massive numbers of recipes like the ones you can find on this site. |
We hope you enjoy this Chicken Saute With Riesling recipe.
