Chicken Breasts With Capers
Ingredients
4 chicken breasts, skinned and 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 oz. stock, chicken or beef
4 oz. white wine
2 oz. brandy
6 oz. heavy cream
salt and pepper
1 Tbsp. chopped parsley
Cooking Instructions
Heat the oil and butter in a large fry-pan. 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 minutes. Season with salt and pepper. Serve over rice or pasta with chopped parsley on top.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)