Ingredients
4 chicken breasts, skinned and de-bon, ed
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
1 salt & pepper
1 tbsp chopped parsley
Directions
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."
DIRECTIONS: 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 & 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.)
Source: La Cucina di Pasquale, Italian Gourmet Cooking, by Pasquale
Carpino ISBN # 0-920197-01-9
From: Sallie Austin
Servings: 4 servings
Pollo Alla Cleopatra (Chicken Breasts With Ca Recipe brought to you by Recipe Ideas
Categories: Chicken; Chicken Breast; Mexican; Poultry
The History of Recipes
Written cooking instructions as a concept can be tracked back into the far past, in truth as far back as early Egypt, and maybe even further. Interesting though that is, mostly, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
Moving our culinary historical trip onwards, we have two books which appeared in the 1300s : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but rather accounts of the types of meals on the menus of the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as basil and rosemary. These new foods and tastes created an outbreak in recipe manuscripts, some of which are now in private cookery archives. The TV revolution brings us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Pollo Alla Cleopatra (Chicken Breasts With Ca recipe.
