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Description Edit

Ingredients Edit

Directions Edit

  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.

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