Pollo alla cleopatra (chicken breasts with capers)
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Pollo alla cleopatra (chicken breasts with capers)
  Chicken    Capers    Italian    Poultry  
Last updated 6/12/2012 12:53:34 AM. Recipe ID 15396. Report a problem with this recipe.
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      Title: Pollo alla cleopatra (chicken breasts with capers)
 Categories: Italian, Poultry
      Yield: 4 Servings
 
      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
 
  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.)
  




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Recipe ID 15396 (Apr 03, 2005)

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