Ingredients
1 lb chicken breast, boneless skinned
2 tbsp low-sodium soy sauce
2 tbsp water
1 juice of 1 lemon
1 tsp sesame oil
2 cl garlic, minced
2 tsp dried leaf tarragon
Directions
Trim any fat from chicken; cut into cubes or thin slices. In a
medium-size bowl combine soy sauce, water, lemon juice and chicken;
marinate 15 minutes. In a non-stick pan or wok, heat oil and cook
garlic 1 minute. Add chicken and stir-fry until cooked on all sides.
Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo
and Pignoli" and "Minted Tomato Saute".
Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO:
72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g;
Source: Light and Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 4 servings
Chicken Tarragon Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
It is possible to read the history of meal recipes back into ancient history, in truth as far back into history as early Egypt, and possibly even further than that. However, sadly, these early recipes were just basic hieroglyphic instructions for preparing food.
In fact, the most ancient recipe in existence, according to food historians is a series of ancient tablets in ancient Sumerian 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 wonderful and blissful. Moving our culinary historical trip onwards, we have a couple of cookery books dating from the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that we all know today, but rather descriptions of the types of food on the tables of the rich people of the time. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new herbs and spices prompted an outbreak in manuscripts on food, most of which still exist in academic collections. Over the following few centuries, the upper-class families of Europe competed to lay on the most exotic banquets, and consequentially cooks and their recipes increased in prestige. Even so, it wasn`t until the 1800s that formal cookery and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, testing, and recording recipes of the day. The arrival of TV brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes like those on this recipe site. |
We hope you enjoy this Chicken Tarragon recipe.
