Seven C’s Chicken is an incredible chicken recipe that your guests and family will rave over! A delicious Indian inspired rub of cinnamon, cardamom and cloves lends an exotic flavor to the chicken. This recipe also calls for a sauce made from cognac soaked raisins which is used to finish off the Seven C’s Chicken dish. All these wonderful spices contribute an outstanding flavor to this recipe.
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More great Poultry Recipes and learn how to Brine Poultry for a moister and tastier dish.
- 1/2 to 1 cup currants, dried or golden raisins
- 8 chicken breast halves, boneless and skinless*
- 2 teaspoons cinnamon, ground
- 1 teaspoon cardamom, ground
- 2 cups all-purpose flour
- 1/4 to 1/2 pound butter
- 1/2 pint heavy cream
- Salt and coarsely-ground black pepper to taste
In a small bowl, add just enough cognac to cover currants or raisins; let sit for several hours or overnight.
Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, its important to use gentle strokes when poundingthe meat can tear easily.
In a small bowl, combine cinnamon, cardamom, and cloves; rub spices onto chicken breasts and let sit in the refrigerator for at least one hour or overnight.
Preheat oven to 200 degrees F.
In a shallow pie plate, add flour. Roll chicken in flour to coat all sides; set aside for a few minutes and then roll in flour again.
In a large frying pan over medium heat, sautchicken in butter approximately 3 to 5 minutes per side or until golden brown and crunchy and fully cooked (or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife). Remove from heat and place cooked chicken on an over-proof platter; 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 2 to 3 minutes or until liquid is reduced and slightly thickened. Add salt and pepper to taste. Remove from heat and pour sauce mixture over the chicken.
Serve garnished with cashews.
Makes 8 servings.
* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Source: Adapted from a recipe created by Frederick (Rick) von Behren from Baltimore, Maryland.