Recipe

Eight Cs Chicken Recipe


Eight Cs Chicken Recipe
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Turner Estate in Dallas, Texas in 1997.

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Ingredients
  • 1/4 cup cognac
  • 1 cup dried currants
  • 8 boneless skinless chicken breasts
  • 2 teaspoons ground cinnamon
  • 1 teaspoons ground cardamom
  • 3 teaspoons ground cloves
  • 2 cups flour
  • 1/2 pound butter
  • 1/2 pint heavy cream
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup cashews

Directions
  1. In small bowl add currants to cognac and allow to sit for several hours or overnight.
  2. Pound each check breast with a meat mallet to 1/4" thickness.
  3. In small bowl combine cinnamon, cardamom and cloves then rub into chick.
  4. Allow chicken to sit in the refrigerator for at least one hour or overnight.
  5. Preheat oven to 200.
  6. In a shallow pie plate add flour.
  7. Roll chicken in flour to coat all sides then set aside for a few minutes then roll in flour again.
  8. In large frying pan over medium heat saute chicken in butter 5 minutes per side.
  9. Remove from heat and place chicken on an oven proof platter and place in oven to keep warm.
  10. In the same pan that the chicken was cooked add currants, cognac and cream.
  11. Simmer over low heat approximately 3 minutes then add salt and pepper and remove from heat.
  12. Pour sauce mixture over chicken and serve garnished with cashews.

Not quite what you're looking for? See more Main Dish / Chicken
Comments


Good question, Holly, let's ask her.


Oops, yes, sorry. I made the edit. Thanks for pointing it out Holly and Aunty.


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Alterations


In step 1, did you mean add coganc to currants?


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