Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    chicken breasts -- skinned and
                        - de-boned
   2      tablespoons   flour
   2      tablespoons   oil
   2      tablespoons   butter
   4                    green onions
   1      tablespoon    chopped tarragon -- (or 1 tsp
                        - dry)
   1      tablespoon    chopped capers
   4      ounces        stock -- chicken or beef
   4      ounces        white wine
   2      ounces        brandy
   6      ounces        heavy cream
                        salt and pepper
   1      tablespoon    chopped parsley

Preparation:

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 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 notes: after adding and 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