{"id":5263,"slug":"chicken-saute-archiduc","title":"Chicken sauté, Archiduc","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a chicken","salt and pepper","two ounces of butter","two sliced green peppers","another ounce of butter","chopped parsley","lemons"],"ingredients_norm":["chicken","salt and pepper","butter","green pepper","another ounce of butter","parsley","lemon"],"steps":["Joint a chicken, and season with salt and pepper.","Melt two ounces of butter in a sauté pan; when hot add the chicken and sauté for five minutes.","Then add two sliced green peppers, and sauté until the chicken is done.","Then place the chicken on a platter, and add another ounce of butter to the sauté pan.","When the butter is nice and brown pour the gravy over the chicken, sprinkle with chopped parsley, and garnish with lemons cut in half."],"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:w64:10","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"8111421ab7b572bce7ae047a7f4e5f7a24da086536bf1137e9055dafe1f86010","created_at":"2026-08-02T16:42:54Z","updated_at":"2026-08-02T16:42:54Z","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/chicken-saute-archiduc"}