---------------------------------------------------------------- From: dunphs@ihug.co.nz (dunphs) Newsgroups: rec.food.recipes Subject: Pollo alla Cleopatra (Chicken with Capers) Followup-To: rec.food.cooking Date: 22 Oct 1998 07:03:41 -0600 Organization: Pacific Bell Internet Services Reply-To: dunphs@ihug.co.nz (dunphs) NNTP-Posting-Host: shell.rt66.com POLLO ALLA CLEOPATRA(CHICKEN BREASTS WITH CAPERS) * Exported from MasterCook * POLLO ALLA CLEOPATRA (CHICKEN BREASTS WITH CAPERS) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Italian Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 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." 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.