Ingredients
4 each boneless chicken breasts
1 cup dry white wine
3 each juice of medium lemons
2 tbsp unsalted butter
1/2 cup sliced marinated ginger
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 Recipe brought to you by Recipe Ideas
Categories: Mexican; Poultry
The History of Recipes
We are able to read the history of meal recipes far back into the distant past, certainly as far into history as early Egypt, and quite possibly further than that. However, sadly, these old cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered, according to food historians are a few clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into The time of the romans around 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvres, entrees and desserts, something that is very familiar to us today. Aspicius describes how the early Romans made use of many aromatic flavors, including a few that are still present in modern kitchens like basil, fennel and asafoetida. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the holy land, including coriander, basil and rosemary. These new herbs and spices created an outbreak in books on cooking, some of which still exist in private collections. By the advent of the 20th century, cookbooks were in high demand, mostly as a result of better eduction, more leisure time and having more money to spend. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Petto Di Pollo Al Limone recipe.
