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POLLO ALLA CLEOPATRA




Source of Recipe


DONS RECIPE FILE






Recipe Introduction


LEARN THIS FROM A ITALIAN CHEF IN NEW YORK CITY. BASICALLY SAUTE CHICKEN IN A CAPER CREAM SAUCE





List of Ingredients



• 4 CHICKEN BREASTS - SPLIT AND POUNDED
  
• 2 TBL FLOUR
  
• 2 TBL OIL
  
• 2 TBL BUTTER
  
• *******SAUCE*******
  
• 4 GREEN ONIONS -MINCED
  
• 1 TBL DRY TARRAGON
  
• 1 TBL CAPERS
  
• 4 OZ CHICKEN STOCK
  
• 2 OZ BRANDY
  
• 4 OZ WHITE WINE
  
• 6 OZ HEAVY CREAM
  
• SALT
  
• PEPPER
  
• 1 TBL PARSLEY - CHOPPED
  






Instructions



1. HEAT OIL AND BUTTER IN A SKILLET. DREDGE CHICKEN IN FLOUR, AND SAUTE FOR 3 MINUTES ON EACH SIDE.
   
2. ADD GREEN ONIONS,TARRAGON AND CAPERS AND COOK FOR 5 MORE MINUTES.
   
3. FLOMBE IN BRANDY. THEN POUR IN WINE,STOCK AND CREAM AND SIMMER FOR 5 MINUTES.
   
4. SEASON AND SERVE OVER PASTA OR RICE.
   






Final Comments


4 SERVINGS