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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

Total Time: 25 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.

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