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Pollo Alla Cleopatra

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Submitted by rainbow35098

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

4 4
EACH EACH CHICKEN BREASTS
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 3E+1
TABLESPOONS ML BUTTER
1 15
TABLESPOON ML TARRAGON LEAVES
1 15
TABLESPOON ML CAPERS
chopped
4 115.6
OUNCES ML/G STOCK
4 115.6
OUNCES ML/G WHITE WINE
2 57.8
OUNCES ML/G BRANDY
6 173.4
OUNCES ML/G HEAVY WHIPPING CREAM
1 15
TABLESPOON ML PARSLEY LEAVES
chopped

Directions

Heat the oil and butter in a large frypan.

Dredge the chicken in the flour and sauté 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 Season with salt and pepper. Serve over rice or pasta with chopped parsley on top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 487 59% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 15g 77%
Trans Fat 0g
Cholesterol 149mg 50%
Sodium 228mg 9%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 59g
Vitamin A 22% Vitamin C 8%
Calcium 7% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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