4 chicken breasts without skin
2 tablespoons Flour
2 tablespoons Oil
2 tablespoons Butter
4 Green onions
1 tablespoon Tarragon chopped
1 tablespoon Capers chopped
4 ounces Chicken stock
4 ounces White wine
2 ounces Brandy
6 ounces Heavy cream
Salt & pepper
1 tablespoon Chopped parsley
Instructions
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 and 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.) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.
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Yields: 4 Servings
notes: 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."
Cuisine: Italian
Main Ingredient:
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