V0: described, not machine-verified
Creamed Chicken Breasts
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Ingredients
- Chicken breasts1 kg
- Medium onions, chopped2 medium onions
- minced garlic1 tbsp
- Salt and pepperto taste
- Oil or ghee2 tbsp
- green bell pepper1
- Cream½ cup
- mustard1 tbsp
- Watera little
Allergens (inferred from ingredient names): milk, mustard
Nutrition per serving (modelled estimate, not measured): kcal 390, protein 55, fat 16, carbs 7, fiber 1, sugar 4
Original steps
- Season the chicken with black pepper.
- Heat the oil or ghee in a pan and sear all the chicken at once over high heat; flip to brown the other side, then remove from the pan.
- In the same pan, add the finely chopped onions and the minced garlic and sauté, then add some water and salt and bring to a boil.
- Finely chop the green pepper and mix it with the half cup of cream and the tablespoon of mustard, stirring well (the cream can be replaced with 1 tbsp of dissolved clotted cream mixed with a little milk).
- Add the seared chicken to this mixture, return it to the pan, cover, and simmer over low heat until cooked through.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking