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.

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  • chefmeow 15 years ago
    Oops, yes, sorry. I made the edit. Thanks for pointing it out Holly and Aunty.
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  • auntybea 15 years ago
    Good question, Holly, let's ask her.
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