Chicken Breasts with Capers

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 or cocktail 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

Heat the oil and butter in a large frying pan. 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.

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.

Srevings: 4