Panned Breast of Chicken
From The home cook book, 1905
Serves 1
Serve on a hot plate with rice and olives.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 72. The excerpt below is the record exactly as published.
PANNED BREAST OF CHICKEN Place the breast in a small baking dish with a little boil- ing water. Cook till brown, basting frequently. Season nicely
Cook this with the app: pantry check, scaling, and the assistant.