{"id":4553,"slug":"breast-of-chicken","title":"Breast of chicken","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["two raw roasting chickens","salt and pepper","flour","two ounces of butter","Virginia ham or bacon, figs, or sauce Colbert, Madère, cream, etc."],"ingredients_norm":["raw roasting chicken","salt and pepper","flour","butter","virginia ham or bacon figs or sauce colbert madere cream etc"],"steps":["Cut the breast from two raw roasting chickens, remove the skin, season with salt and pepper, roll in flour.","Put two ounces of butter in a shallow sauté pan, and fry the breasts for about fifteen minutes, or until golden brown.","Serve with Virginia ham or bacon, figs, or with sauce Colbert, Madère, cream, etc.","If Virginia ham is served take four slices and just heat through on the broiler, or in pan with a little butter. Do not allow to become hard or crisp."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w19:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"a0da313d578e2f5472cb703dae05db3ca02a0bbd45ad4c3f3a11d0c3a8f870a1","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T16:37:04Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/breast-of-chicken"}