SEVEN C'S CHICKEN
1/2 cup dried currants (or raisins)
cognac
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 pint heavy (whipping) cream
cashews
Hot cooked orzo or new red potatoes (for serving)
ADVANCE PREPARATION:
Cover currants (or raisins) with cognac and steep for several hours or overnight.
Rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
WHEN READY TO COOK:
Dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
Saute chicken in butter over medium heat until golden brown and crunchy. Put chicken in slow oven (about 200 degrees F) to keep warm.
Add currants and cognac and heavy cream to pan and heat over low heat until thickened somewhat.
TO SERVE:
Serve chicken garnished with cashews along with orzo or grilled new red potatoes. Pour a bit of the sauce over the chicken and orzo or potatoes and puddle sauce to the side. Finish the presentation with steamed green beans or broccoli florets sauteed in butter with thin strips of red pepper.
Makes 8 servings
From: Judy
1/2 cup dried currants (or raisins)
cognac
8 skinned and boned chicken breast halves
1/4 to 1/2 pound butter
2 cups flour
2 tsp. ground cinnamon
1 tsp. ground cardamom
1/4 tsp. ground cloves
1/2 pint heavy (whipping) cream
cashews
Hot cooked orzo or new red potatoes (for serving)
ADVANCE PREPARATION:
Cover currants (or raisins) with cognac and steep for several hours or overnight.
Rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
WHEN READY TO COOK:
Dredge chicken cutlets in flour; set aside for a few minutes and dredge again.
Saute chicken in butter over medium heat until golden brown and crunchy. Put chicken in slow oven (about 200 degrees F) to keep warm.
Add currants and cognac and heavy cream to pan and heat over low heat until thickened somewhat.
TO SERVE:
Serve chicken garnished with cashews along with orzo or grilled new red potatoes. Pour a bit of the sauce over the chicken and orzo or potatoes and puddle sauce to the side. Finish the presentation with steamed green beans or broccoli florets sauteed in butter with thin strips of red pepper.
Makes 8 servings
From: Judy
MsgID: 371717
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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