Eight Cs Chicken
From chefmeow 16 years agoIngredients
- 1/4 cup cognac shopping list
- 1 cup dried currants shopping list
- 8 boneless skinless chicken breasts shopping list
- 2 teaspoons ground cinnamon shopping list
- 1 teaspoons ground cardamom shopping list
- 3 teaspoons ground cloves shopping list
- 2 cups flour shopping list
- 1/2 pound butter shopping list
- 1/2 pint heavy cream shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1/4 cup cashews shopping list
How to make it
- In small bowl add currants to cognac and allow to sit for several hours or overnight.
- Pound each check breast with a meat mallet to 1/4" thickness.
- In small bowl combine cinnamon, cardamom and cloves then rub into chick.
- Allow chicken to sit in the refrigerator for at least one hour or overnight.
- Preheat oven to 200.
- In a shallow pie plate add flour.
- Roll chicken in flour to coat all sides then set aside for a few minutes then roll in flour again.
- In large frying pan over medium heat saute chicken in butter 5 minutes per side.
- Remove from heat and place chicken on an oven proof platter and place in oven to keep warm.
- In the same pan that the chicken was cooked add currants, cognac and cream.
- Simmer over low heat approximately 3 minutes then add salt and pepper and remove from heat.
- Pour sauce mixture over chicken and serve garnished with cashews.
People Who Like This Dish 4
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