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Print this Recipe    Breasts Capers

Pollo Alla Cleopatra
(Italian Chicken Breasts with Capers)

4 chicken breasts, skinned and deboned
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 and pepper
1 Tbsp chopped parsley

Servings: 4

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.

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