Seven C's Chicken

Mix flour, cinnamon, cardamom, and cloves together in a shallow bowl to create the spiced coating mixture.

Pat the chicken breast halves dry with paper towels, then dredge each piece thoroughly in the spiced flour mixture, shaking off excess.

Heat butter in a large skillet over medium-high heat until foaming, then add the floured chicken pieces in batches without overcrowding.

Cook chicken for 6-7 minutes per side until golden brown and cooked through, then transfer to a plate.

Reduce heat to medium and add currants to the same skillet, stirring gently for 1 minute to warm them in the remaining butter.

Carefully pour cognac into the skillet and let it simmer for 2-3 minutes to reduce slightly and cook off some of the alcohol.

Pour in the heavy cream slowly while stirring to create a smooth, cohesive sauce, then return the cooked chicken to the skillet.

Simmer the chicken in the cream sauce for 2-3 minutes until heated through and the flavors meld, then taste and adjust seasoning as needed.

Transfer the chicken and sauce to a serving platter, garnish with cashews, and serve immediately.