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Suggest a better descriptionServings: 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
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Serving Size: 1 Serving (382g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 572 | ||
Calories from Fat: 268 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.8g | 40 % | |
Saturated Fat 15g | 75 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 213.2mg | 66 % | |
Sodium 253.8mg | 9 % | |
Potassium 712.3mg | 19 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 7.7g | ||
Protein 56.2g | 80 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 572
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