Ingredients
2 large skinless boneless chicken
1 breast halves -- 3/4
1 pieces
1 package frozen artichoke hearts
4 medium green onion -- 1/2 slices
2 tbsp olive oil
2 tbsp butter
3/4 cup white wine
1 fresh ground black pepper
1 salt
Directions
Microwave artichoke hearts for only 3-4 minutes, and set aside. Heat
olive oil in large stir-fry pan. Add chicken and cook until done,
about 8 minutes. Add salt and pepper to taste. Add butter and wine,
and saute on medium-low heat until half the wine is evaporated. Add
artichokes and green onions and continue to saute, stirring often,
until the wine is completely evaporated, about 3-4 minutes.
Recipe By : Larry McJunkin
From: Date: 05/28
Servings: 2 servings
Chicken With Artichokes Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into history, at least as far back into recorded history as the Egyptians, and possibly even further. However, in the main part, these ancient cook books were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian which describe the preparation 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 blissful and exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. He describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius informs us how the chefs of Roman times used many aromatic flavours, including some familiar names for example thyme, fennel and parsley. As we move on, we have two interesting recipe books which date from the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these have no connection with the indian curry that appears on menues today, but instead accounts of the types of food prepared for the nobility of those days. Later, in the fifteenth century, knights returning from the crusades brought us many new spices and herbs from the East, including basil and coriander. The introduction of these new tastes caused an explosion in books on cooking, some of which are kept safe in private libraries. During the following few hundred years, the rich families of Europe tried to offer the most exotic banquets, and as a result the best cooks and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and writing down recipes of the day. By the time we get to the 1900s, cooking publications are starting to become popular mostly due to increased literacy, more leisure time and having more disposable income. The arrival of television brought us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Artichokes recipe.
