Ingredients
2 each boneless chicken breast, hav
4 tsp low fat margarine
1/8 tsp garlic powder
1/8 tsp dried leaf thyme
1/8 tsp lemon pepper
1/2 tsp minced chives
1 tbsp chopped fresh parsley
1 tbsp all purpose flour
4 oz mushrooms, sliced
4 oz pearl onions
1/4 cup white wine
Directions
Preheat oven to 350F. Rinse chicken and pat dry. Melt 2t margarine
in a large non-stick skillet over medium heat. Add garlic powder and
herbs; stir together 30 seconds. Dredge chicken in flour. Add to
skillet and cook until brown on both sides. Remove to a small
casserole; set aside. Add remaining 2t margarine to skillet. Add
mushrooms and onions; saute until golden. Add to casserole. Pour
wine into skillet and scrape up browned pieces. Pour over chicken.
Bake, covered, 50 to 60 min. or until tender. Cal: 193, Fat: 5g.
Servings: 4 servings
Coq Au Vin Recipe brought to you by Recipe Ideas
Categories: Wine Recipes
The History of Recipes
It is quite feasible to trace the history of recipes back into the distant past, certainly as far back into history as the Egypt of the Pharoahs, and maybe even further. In practice though, sadly, these ancient records were just basic hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe found, according to historians are a few ancient tablets in ancient Sumerian which describe 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 tried it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a man called Apicius assembled some documents detailing recipes enjoyed by wealthy roman citizens. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius also informs us how the Roman cooks made use of a good variety of herbs, including many that are still in use today like thyme, rue and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and spices from the East, including spices such as coriander, parsley, basil and rosemary. These new culinary innovations caused a surge in recipe books, the majority of which are kept safe in academic collections. During the following few centuries, the powerful families of Europe competed to serve the most extravagent banquests, and as a result chefs and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and cookery books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe publications were highly popular as a result of increased literacy, increased leisure time and having more money. |
We hope you enjoy this Coq Au Vin recipe.
