Ingredients
1 each salt
1 each black pepper
1 each paprika
1 each garlic
1 each basil
4 each chicken breasts
4 tbsp cooking oil
1 tsp cooking onion, chopped
1 tbsp white wine
1 tsp green peppercorns
1/2 cup chicken stock
1/2 cup 35% cream
Directions
Grind the salt, pepper, paprika, garlic and basil until it is a
powder and then sprinkle this mixture over the chicken breasts. Heat
the 4 tbsp oil in a frying pan and saute the chicken until it is
cooked but not overcooked and dry. Meanwhile, brush another frying
pan with remaining cooking oil and saute the onions until they are
transparent.
Add the white wine and reduce until it is a syrup. Add 1/2 of the
peppercorns and crush with a fork in the pan. Add the chicken stock
and reduce by 1/2. Now, tranfser the liquid from the pan into blender
and blend until smooth. Place the mixture back in the frying pan, add
the rest of the peppercorns (do not crush this time) and the 35%
cream. Cook this slowly until the mixture thickens. Pour over the
cooked chicken breasts and enjoy.
Servings: 4 servings
Chicken With Peppercorn Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Sauce
The History of Recipes
Historians have proved the existance of recipes way back into the distant past, at least as far back into recorded history as early Egypt, and possibly even further. However, sadly, these early recipes were just basic pictorial instructions for meal preparation.
Interestingly, the oldest recipe in existence, according to Professor Solomon Katz, is a series of stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During Roman times around 25BC a man called Apicius assembled a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of many different aromatic flavours, including a few that will be familiar to modern cooks such as thyme, mint and parsley. In the fifteenth century, the Crusaders brought back many foods and herbs from Arab cooking, including spices such as parsley and basil. These new herbs and spices was responsible for an outbreak in books on cookery, the majority of which still exist in academic collections. During the succeeding few hundred years, the powerful families of the West competed with each other to serve up the most extravagent meals, and as a consequence, chefs and their recipe collections were highly sought after. Nevertheless, it was during the 1800s that cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collating, trying out, and publishing popular recipes of the day. By the arrival of the 1900s, recipe books are in great demand, mostly as a result of more people being able to read, more spare time and being a little richer. Like it or not, the introduction of television brought us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, allowing us all to access thousands of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Chicken With Peppercorn Sauce recipe.
