Ingredients
4 boneless chicken breasts
2 tbsp unsalted butter
1 cup dry white wine
1/2 cup sliced marinated ginger
3 juice of medium lemons
1/4 cup parsley, finely chopped
Directions
1. Remove skin and fat from chicken breasts. With a wooden mallet,
flatten (and tenderize) chicken breasts. 2. With a sharp knife, slit
the breasts through the centre, leaving a small hinge for the two
halves. 3. In a heavy skillet, melt butter. Add wine and heat
together until bubbly. Add prepared chicken breasts and cook on
medium-high heat for about two minutes or until the chicken appears
half cooked. 4. Add lemon juice and ginger to the chicken. 5. Reduce
heat to medium-low and complete cooking, about six minutes 6. Remove
breasts with a slotted spoon and serve immediately on a warmed
platter. Garnish with lemon wedges and chopped parsley. From The
Gazette, 90/12/05. Recipe from La Transition's John Gilsenan.
Servings: 4 servings
Petto Di Pollo Al Limone E Zen Zaro Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
Historians have proved the existence of recipes way back into history, in fact as far back as the Egyptians, and maybe even further. Interesting though that is, sadly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe found, according to experts is a collection of clay tablets in ancient Sumerian 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 having made anyone who tried it feel exhilarated and blissful. Progressing into The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, a style of dining still practiced today. Aspicius also describes how the Romans made use of a wide range of aromatic flavours, including some familiar names like bay, rue and asafoetida. As our culinary historical trip moves to more modern times there were some interesting books from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the spicy food that is popular today, but rather descriptions of the types of food served to the upper classes of the period. In the 15th century, knights returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. These new foods and tastes led to an increase in manuscripts on cookery, many of which still exist in academic collections. Over the next few centuries, the rich and powerful families of Europe strove to offer the best banquets, and as a result chefs and their collection of recipes became highly prized. However, it was during the nineteenth century that cooking and recipe collections really came of age. 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, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cookery publications are greatly in demand due to increased literacy, increased leisure time and disposable income. The introduction of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our site. |
We hope you enjoy this Petto Di Pollo Al Limone E Zen Zaro recipe.
