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Flour-Coated Chicken Breasts
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Ingredients
- Chicken breasts1 kg
- flour for dredgingas needed
- cumin and coriander1 tsp each
- medium onion1 medium onion
- minced garlic3 cloves
- salt, pepper, and thymeto taste
- tomato juice or tomato paste1 cup juice or 2 tbsp paste
- oil2 tbsp
Allergens (inferred from ingredient names): cereals_gluten
Nutrition per serving (modelled estimate, not measured): kcal 360, protein 55, fat 10, carbs 12, fiber 2, sugar 4
Original steps
- Season the chicken in the flour mixed with cumin, coriander, and salt.
- Fry in oil until golden brown, then remove from the pan.
- In the same pan, sauté the finely chopped onion, then add the minced garlic, salt, pepper, and thyme while stirring.
- Add the tomato juice or tomato paste and cook until thickened, then place the chicken on top of the sauce, cover the pan, and add a little water if needed until cooked through.
- Just before finishing, sprinkle with a little chopped parsley.
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