4    Chicken breasts, skinned and

           -de-boned
      2 tb Flour

      2 tb Oil

      2 tb Butter

      4    Green onions

      1 tb Chopped tarragon (or 1 tsp

           -dry)
      1 tb Chopped capers

      4 oz Stock, chicken or beef

      4 oz White wine

      2 oz Brandy

      6 oz Heavy cream

           Salt & pepper
      1 tb Chopped parsley

  Servings: 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