Ingredients
2 tbsp butter
2 tbsp oil
Directions
Serving-pieces of chicken for 6 persons Seasoned flour (flour with
salt, pepper, and lots of paprika) 1 10 oz can chicken broth Grated
rind and juice of 1 1/2 lemons 2 Tbs brown sugar 1 cup FRESH mint
leaves, chopped fine 1/2 lemon, sliced paper-thin, seeds removed
Dredge chicken in seasoned flour. In casserole, heat butter and oil
and brown chicken. Remove. Stir 3 Tbs seasoned flour into remaining
fat; add broth and cook, stirring, until sauce thickens. Blend rind,
juice, and sugar; add to sauce along with mint and stir. Replace
chicken and spoon sauce over, top with layer of lemon slices.
Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Serve with: Bulgur Mixed green salad
From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba
Servings: 6 servings
Chicken With Mint Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
Food historians have proved the existance of recipes back into ancient history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. In practice though, mostly, these old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to historians is a collection of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. During Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, Apicius recounts how the meals were separated into appetizers, entrees and dessert, a very modern way of dining. Additionally, he describes how the ancient Romans used a wide range of herbs, including a few that will be familiar to modern chefs like thyme, mint and parsley. Over the following few hundred years, the rich and powerful families of Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the 1800s that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, verifying, and publishing recipes to help cooks of their time. By the arrival of the 20th century, cookery publications are greatly in demand as a result of better eduction, leisure time and having more money. |
We hope you enjoy this Chicken With Mint recipe.
