Sauteed chicken breasts with a sauce made of tarragon, capers, wine, brandy and heavy cream make an elegant, quick, and easy entree.
Prep Time: 5 minutes
Cook Time: 20 minutes
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 ounces stock, chicken or beef
- 4 ounces white wine
- 2 ounces brandy
- 6 ounces heavy cream
- Salt and pepper
- 1 Tbsp chopped parsley
Preparation:
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.
Yield: 4 servings
Source: La Cucina di Pasquale, Italian Gourmet Cooking by Pasquale Carpino (Firefly Books)
Reprinted with permission.
