7 C's Chicken
serves 8
Ingredients:
8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews
Advance Preparation:
cover currants with cognac and steep for several hours or overnight .
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
saute in butter over medium heat.
Final Preparation:
if chicken has had time to cool, return to skillet and reheat in butter.
pour currants and cognac over chicken - flame.
pour heavy cream over chicken and heat over low heat to keep cream from boiling.
garnish with cashews.
serve over orzo or other small pasta such as stelle.
serves 8
Ingredients:
8 skinned and boned chicken breast halves
1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
3 tsp. ground cloves
½ cup currants
cognac
1/2 pint heavy cream
cashews
Advance Preparation:
cover currants with cognac and steep for several hours or overnight .
rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
saute in butter over medium heat.
Final Preparation:
if chicken has had time to cool, return to skillet and reheat in butter.
pour currants and cognac over chicken - flame.
pour heavy cream over chicken and heat over low heat to keep cream from boiling.
garnish with cashews.
serve over orzo or other small pasta such as stelle.