Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Cognac | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Cover currants with cognac and steep for several hours or overnight.
Rub spices into chicken pieces and let sit for one hour or overnight in refrigerator.
Dredge chicken cutlets in flour; set aside for a few minutes and dredge again sauté in butter over medium heat.
If chicken has had time to cool, return to skillet and reheat in butter pour currants and cognac over chicken - flame.
Pour heavy cream over chicken and heat over low heat to keep cream from boiling (or it could curdle).
Garnish with cashews and serve over orzo or other small pasta such as stelle.