Pollo Alla Cleopatra (Chicken Breasts with Capers)
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 W...
Ingredients
- 4chicken breasts, skinned and
- 2tbsp oil
- 2tbsp butter
- 4green onions
- 1tbsp chopped tarragon (or 1 tsp
- 4ozstock, chicken or beef
- 4ozwhite wine
- 2ozbrandy
Directions
- 1
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 c
- 2
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
- 3
Dredge the chicken in the flour and saute for 3 minutes on each side
- 4
Add the green onions, tarragon, capers and cook for 5 more minutes
- 5
Pour in the wine, stock, brandy and cream and simmer for 5 minutes
- 6
Season with salt and pepper
- 7
Serve over rice or pasta with chopped parsley on top
- 8
My notes: after adding & cooking the green onions, etc, remove the chicken from the pan