Seven C's Chicken

Ingredients

• 8 skinned and boned Chicken breast halves
• ¼-½ pound butter
• 2 cups flour
• 2 tsp. ground cinnamon
• 1 tsp. ground cardamom
• ¼ tsp. ground cloves
• ½ cup currants
• cognac
• ½ pint heavy cream
• cashews

Procedures

1. Cover currants with cognac and steep for several hours or overnight.
2. Rub spices into Chicken pieces and let sit for one hour or overnight in refrigerator.
3. Dredge Chicken cutlets in flour; set aside for a few minutes and dredge again sauté in butter over medium heat.
4. If Chicken has had time to cool, return to skillet and reheat in butter pour currants and cognac over Chicken - flame.
5. Pour heavy cream over Chicken and heat over low heat to keep cream from boiling (or it could curdle).
6. Garnish with cashews and serve over orzo or other small Pasta such as stelle.

References

This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.

• World Recipes Y-Group