{"id":5865,"slug":"breast-of-chicken-with-figs","title":"Breast of chicken with figs","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["the breasts from two young raw roasting chickens","salt and pepper","table cream","flour","very hot melted butter","three spoonfuls of cream","preserved figs"],"ingredients_norm":["breasts from young raw roasting chicken","salt and pepper","table cream","flour","hot melted butter","cream","preserved fig"],"steps":["Cut the breasts from two young raw roasting chickens, remove the skin, season with salt and pepper, roll in table cream, then in flour, and fry in very hot melted butter.","When the breasts are done, pour three spoonfuls of cream on a platter and lay the breasts on top.","Heat some preserved figs, and garnish with two for each person.","Or dry figs may be warmed in consommé, and used instead, if desired."],"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:w102:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f46fc8dfa0cb652250231a6f8a88bf4c4965271107de40fc8b6efb3b8e2a7971","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","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-with-figs"}