| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breasts, skinned and de-boned |
| 2 |
tb |
Flour |
| 2 |
tb |
Oil |
| 2 |
tb |
Butter |
| 4 |
|
Green onions |
| 1 |
tb |
Chopped tarragon (or 1 tsp dry) |
| 1 |
tb |
Chopped capers |
| 4 |
oz |
Stock, chicken or beef |
| 4 |
oz |
White wine |
| 2 |
oz |
Brandy |
| 6 |
oz |
Heavy cream |
|
|
Salt & pepper |
| 1 |
tb |
Chopped parsley |
INSTRUCTIONS
Servings: 4 Notes: "I name this recipe for the beautiful and fascinating
Cleopatra. I would have liked to serve this dish to her as she sailed down
the Nile on her barge to "caper" with Anthony."
DIRECTIONS: Heat the oil and butter in a large frypan. Dredge the chicken
in the flour and saute for 3 minutes on each side. Add the green onions,
tarragon, capers and cook for 5 more minutes. Pour in the wine, stock,
brandy and cream and simmer for 5 minutes. Season with salt and pepper.
Serve over rice or pasta with chopped parsley on top. (My notes: after
adding & cooking the green onions, etc, remove the chicken from the pan.
Add the brandy first, and simmer until reduced by about half. Then add the
wine and beef stock and reduce slightly. Add the cream and return the
chicken to the pan- simmering 5 minutes as above.)
Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale Carpino
ISBN # 0-920197-01-9
From: Sallie Austin
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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