Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "2d5e9a601abb471182b841a93ee60fad",
    "updated": "2025-04-25T13:40:44.523Z",
    "title": "Chicken saltimbocca",
    "subtitle": "A flavorful chicken dish",
    "description": "The name of this dish is quite delightful. Saltimbocca translates to \"jump in the mouth,\" which perfectly describes how tempting this chicken will be! It pairs wonderfully with quick polenta, Roasted Fingerling Potatoes, or sautéed broccoli.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "boneless, skinless chicken breasts (1½ pounds total)",
          "fresh sage leaves",
          "prosciutto (3 to 4 ounces total)",
          "superfine brown rice flour",
          "salt and freshly ground pepper",
          "olive oil",
          "white wine",
          "chicken broth"
        ]
      }
    ],
    "instructions": [
      "If the chicken breasts still have their tenders attached, remove them and set aside (they can be used in another dish). Slice the breasts in half vertically, yielding a total of 6 pieces. Place each piece between two sheets of wax paper and pound them to about 1/4 inch thick. Place a sage leaf on top of each piece of chicken. Set aside the 6 remaining sage leaves for later. Wrap each piece of chicken with a slice of prosciutto, pressing it down to adhere to the chicken, covering the sage leaves.",
      "In a shallow bowl, add the brown rice flour and season it with salt and pepper. Coat the chicken pieces in the flour, shaking off any excess.",
      "In a large (12-inch) heavy pan, heat the olive oil over medium-high heat until it shimmers. Cook the chicken pieces with the sage side down first for 4 to 5 minutes, then flip and cook for another 4 to 5 minutes, until they are golden brown.",
      "Transfer the chicken to a platter and cover loosely with aluminum foil. Reduce the heat to medium; pour the wine into the pan, bring to a simmer, and deglaze by scraping up any brown bits, approximately 1 minute. Add the broth, raise the heat to medium-high, and cook at a vigorous simmer, stirring frequently, for about 8 minutes, until it thickens into a rich gravy (it will reduce by about half). Return the chicken to the pan. Heat for about 2 minutes and serve with the sauce, garnished with the remaining 6 sage leaves."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]