Ingredients
4 boneless chick breast
1 lb ripe tomatoes
2 large cucumbers
1 salt and pepper
2 tbsp olive oil
3/4 cup finely chopped onion
1 tsp minced garlic
1/2 cup chicken broth
1 tsp loosely packed saffron
Directions
1. Cut each chicken breast in half. Discard peripheral fat and
membranes. 2. Core the tomatoes and cut them into 1/2-in cubes. There
should be about
2 1/2 c. loosely packed. 3. Peel the cucumbers and trim off the
ends. Cut the cucumbers into 1 1/2-in lenghts and quarter the pieces
lenghtwise. Discard nthe seeds. There should be about 3 c. loosely
packed. Season with salt and pepper. 4. Heat the oil in a large,
heavy skillet and add the chicken breasts in one layer. Cook over
moderately high heat, shaking the pan nand lifting the pieces, about
2 min. or until golden brown. Turn the pieces and cook 3 min. on the
other side. Transfer to a warmed dish and keep hot. 5. Add the onion
and the garlic to the skillet and cook, stirring, for 1 min. Add the
tomatoes and stir. Cook 1 min., then add the wine and broth. Stir to
blend and cook 1 min. more. 6. Add the cucumber pieces and any liguid
that has accumulated around the chicken pieces on the plate. Add salt
and pepper to taste. Cook over high heat about 6 min. 7. Return the
chicken to the skillet and turn to coat with the sauce. Add the
saffron. Cover the skillet and cook 4 min. Then serve.
Servings: 4 servings
Chicken With Cucumber & Saffron Recipe brought to you by Recipe Ideas
Categories: Chicken; Cucumber; Poultry; Vegetable
The History of Recipes
Recipes as a concept can be traced back into the far past, at least as far back as pharonic Egypt, and potentially, even further back. Interesting though that maybe, these, old cookbooks were just simple hieroglyphic recipes for food preparation.
In fact, the oldest recipe in existence, according to experts are some clay tablets in ancient 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 tried it feel exhilarated. Later on, we have a couple of recipe books which were published in the 14th Century : a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are unconnected to the indian food that we all know today, but rather accounts of the types of meals enjoyed by the nobility of the period. For the next few years, the rich families of Wesstern Europe competed to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes became highly prized. However, it wasn`t until the nineteenth century that fine cookery and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated the best years of their lives to collating, verifying, and recording recipes to allow everyone to enjoy them. By the advent of the twentieth century, cooking publications are highly popular mostly as a result of more people being able to read, more free time and disposable income. |
We hope you enjoy this Chicken With Cucumber & Saffron recipe.
