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

Directions

 * 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.

Contributed by:
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