Cashew Chicken (From My Great Recipe Cards) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This is an elegant, yet inexpensive, company dish, especially if you have learned to bone chicken breasts yourself. Salted sunflower nuts can be substituted for the cashew nuts, if desired. I have not yet made this recipe. *Note, cooking time does not include marinating time. Ingredients:
2 whole boneless skinless chicken breasts (4 pieces) |
1/4 cup apple juice |
1 1/2 tablespoons cornstarch |
1 large garlic clove, pressed |
1 teaspoon salt |
1/2 teaspoon curry powder |
1 lb mushroom, sliced |
4 tablespoons butter |
1 cup whipping cream |
1/3 cup salted cashews |
1/4 cup parsley, chopped |
Directions:
1. Slice chicken breasts into strips about 1/2 inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
2. Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
3. Add the remaining butter to pan. Over high head, add chicken slices. Saute quickly for 5-10 minutes until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
4. Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
5. Serve over hot rice.
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