Ingredients
2 tbsp grated romano cheese or- parmesan c, heese
2 tbsp flour
1/2 tsp paprika
1/4 tsp ground black pepper
1 lb boneless chicken breast
2 tsp olive oil
3/4 cup white wine, plus...
1 tbsp white wine
1 1/2 tsp chicken bouillon crystals
1/2 garlic clove, crushed
1 1/2 tsp chopped fresh parsley
1 1/2 tsp cornstarch
Directions
Combine the cheese, flour, paprika, and pepper in a shallow bowl.
Coat both sides of chicken with the flour mixture.
Heat the oil in a skillet and brown the chicken slowly on both sides.
Meanwhile, mix 3/4 cup wine, tarragon, bouillon, and garlic together
in a small bowl. Pour the wine mixture over the browned chicken in
the skillet. Simmer, covered, over low heat for about 35 minutes, or
until the chicken is cooked through. While the chicken is simmering,
mix together 1 tablespoon wine, the parsley, and the cornstarch.
Transfer the cooked chicken from the skillet to a serving platter.
Pour the wine and cornstarch mixture into the juices in the skillet,
stir until thickened, and then pour this sauce over the chicken.
* Source: Janice Britt, Tallahassee, Florida * The Herb Companion,
August/September 1993 * Typed for you by Karen Mintzias
Servings: 4 servings
Chicken With Fresh Tarragon & Parsley Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce; Vegetable
The History of Recipes
Recipes as an idea can be observed far back into history, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe even further. Interesting though that is, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times 25BC a roman called Apicius compiled a few scripts describing recipes cooked by wealthy roman citizens. He tells us how the roman meals were divided into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs used a good variety of aromatic flavours, including a few that are still present in modern kitchens like basil, mint and parsley. During the next few centuries, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and because of this cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, trying out, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, cookery books were in high demand, mostly as a result of higher levels of literacy, more free time and having more money to spend. |
We hope you enjoy this Chicken With Fresh Tarragon & Parsley recipe.
