Ingredients
2 tsp olive oil
1 oz canadian bacon, diced
1 zucchini, cut into thin
1 ; rounds
1/2 lb mushrooms, thinly sliced
1 lb boneless chicken breasts, skin removed, cut into la
1 tbsp flour
1/2 cup apple cider or
1/2 cup natural apple juice
1/2 tsp salt
1 cup frozen corn kernels
2 tbsp fresh parsley, chopped optional
Directions
In a large nonstick skillet, heat the oil until hot but not smoking
over medium heat. Add the bacon, and cook until lightly crisped,
about 2 minutes. Stir in the zucchini and mushrooms, cover, and cook
until the vegetables begin to soften, about 5 minutes.
Stir in the chicken and flour and cook, uncovered, stirring
frequently, until the chicken is lightly browned, about 2 minutes.
Add the cider and salt. Bring to a boil over medium-high heat, reduce
to a simmer, cover, and cook until the chicken is cooked through,
about 4 minutes.
Stir in the corn and cook, uncovered, until the corn is just heated
through, about 2 minutes longer. Spoon the chicken and vegetables
onto 4 plates, sprinkle with the parsley, and serve. Total cooking
time: 20 minutes.
Calories 231, fat: 5g/19%, carbohydrate 17g, protein 31 g, cholesterol
69mg, sodium 453mg Source: Great Taste, Low-Fat Chicken, Time Life
Books.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or
jphelps@best.com
Servings: 4 servings
Chicken~ Corn~ & Zucchini Saute Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry; Vegetable; Zucchini
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, certainly as far back as ancient Egypt, and maybe even further. Interesting though that is, these, old cookbooks were just very basic pictorial recipes for preparing food.
Fascinatingly, the oldest recipe in existence, according to academics is a collection of clay tablets in the Sumerian language describing the baking 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 drank it feel `wonderful`. Progressing into The time of the romans 25BC a roman called Apicius created some scripts describing recipes prepared by wealthy roman citizens. In his works, he recounts how the meals were split into starters, main meal and dessert, something we still use today. Aspicius also describes how the cooks of his times were skilled in the use of many different spices and herbs, including a few that will be familiar to modern chefs for example thyme, mint and dill. As our culinary historical trip moves to more modern times we find some recipe books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, they are unconnected to the indian food that is familiar to us all today, but instead descriptions of the types of food on the menus of the rich people of that time. In the 15th century, people returning from the crusades brought back many foods and herbs from Arab countries, including spices such as basil and coriander. The introduction of these new culinary ideas led to an eruption in recipe publications, many of which are now in academic collections. Over the next few centuries, the powerful and rich competed with each other to offer the most extravagent meals, and as a consequence, chefs and their recipe collections were at a premium. However, it was during the 19th century that haute cuisine and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes of the day. By the arrival of the twentieth century, cookbooks are in great demand, mostly as a result of more people being able to read, increased leisure time and having more disposable income. The introduction of television gave 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 everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Chicken~ Corn~ & Zucchini Saute recipe.
