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| Home -> [Breasts, Chicken, Italian, Meats, Poultry, Western European] -> [Pollo alla cleopatra (chicken breasts with capers) Recipe] |
Pollo alla cleopatra (chicken breasts with capers)
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Breasts, Chicken, Italian, Meats, Poultry, Western European |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts, skinned and | | | -de-boned | | 2
| tbsp | Flour | | 2
| tbsp | Oil | | 2
| tbsp | Butter | | 4
| | Green onions | | 1
| tbsp | Chopped tarragon (or 1 tsp | | | -dry) | | 1
| tbsp | Chopped capers | | 4
| oz | Stock, chicken or beef | | 4
| oz | White wine | | 2
| oz | Brandy | | 6
| oz | Heavy cream | | | Salt & pepper | | 1
| tbsp | Chopped parsley |
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Procedures:
| 1 | Servings: 4 notes: "i name this recipe for the beautiful and fascinating cleopatra. | | 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 butter in a large frypan. | | 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. | | 9 | Add the brandy first, and simmer until reduced by about half. | | 10 | Then add the wine and beef stock and reduce slightly. | | 11 | Add the cream and return the chicken to the pan- simmering 5 minutes as above). |
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