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Cooking Recipes
Princeton's Club

Chicken Breasts with Capers

from La Cucina di Pasquale, Italian Gourmet Cooking by Pasquale Carpino (Firefly)

Sautéed chicken breasts with a sauce made of tarragon, capers, wine, brandy and heavy cream make an elegant, quick, and easy entree.


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


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.

Yield: 4 servings