Ingredients
1/2 cup bread crumbs
1/2 cup fat-free mayonnaise --
1 divided
3 skinless boneless chicken
1 breast
4 tbsp olive oil
1/2 cup onions -- chopped
3 tbsp unbleached flour
1 1/2 cup chicken broth
1/4 cup parsley
3 tbsp lemon juice
Directions
Place the bread crumbs in a shallow dish; set aside. Brush the chicken
pieces with 1/4 cup of the mayonnaise; dip in the bread crumbs to
coat. In a large skillet, heat 2 tablespoons oil over medium heat;
add the chicken and cook 15 minutes, turning occasionally, or until
golden and done. Remove to a serving platter and keep warm. In a
medium-sized saucepan, heat the remaining 2 tablespoons oil over
medium heat; add the onion and sautZ until transparent. Stir in the
flour until well blended. Gradually stir in the broth. Add parsley
and lemon juice. Cook, stirring, until the mixture boils. Add the
remaining 1/4 cup mayonnaise; cook, stirring, until hot. Spoon
mixture over the chicken and serve.
Recipe By : Art Ginsburg
From: Date: 05/28
Servings: 3 servings
Chicken With Lemon Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fruit; Poultry; Sauce
The History of Recipes
It is possible to read the history of written recipes way back into distant history, in fact as far back into history as early Egypt, and possibly even further than that. However, mostly, these ancient recipes were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history is a collection of tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, Apicius describes how the roman meals were split into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. For the decades that followed, the upper-class families of the West strove to serve up the most extravagent meals, and as a result cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Chicken With Lemon Sauce recipe.
