I recently made this dish I found in a magazine, quite literally. I doctored it a bit but it came out pretty well. Very simple to make as well.
So, let’s get into how you make it.
How to make Chicken with Cashew Sauce
- Cutting board
- Non-stick skillet pan
- Food processor
- 4-6 boneless and skinless chicken breasts
- 1/2 teaspoon of salt, divided
- 1/2 teaspoon of ground pepper, divided
- 3 tablespoons of extra virgin olive oil, divided
- 1/4 cup of all-purpose flour
- 1/2 unsalted roasted cashews
- 1/2 cup finely diced shallots
- 2 teaspoons of minced garlic
- 1/2 teaspoon of crushed red pepper
- 1/4 teaspoon of fresh thyme leaves, chopped
- 3/4 cup of chicken broth
- 1 1/2 tablespoons of honey
- 1/3 cup of warm water
Prepare and cook chicken
- On a cutting board, sprinkle 4-6 chicken breasts with salt and pepper, coating each side evenly.
- Heat a non-stick skillet pan to medium, add a generous amount of olive oil.
- Lightly dredge chicken breasts in 1/4 cup of all-purpose flour, shaking off any excess.
- Add the chicken breasts to the heated pan in batches, cooking on each side for 4 minutes.
- Transfer to a platter and keep warm once all batches are done.
Pulverize cashews and make the cashew sauce
- Using a small food processor, pulverize 1/2 cup of unsalted roasted cashews. Should form a powder.
- Heat a small amount of olive oil in a non-stick skillet over medium heat.
- Add shallots, minced garlic and sauté for 2-4 minutes.
- Once sautéed, add crushed red pepper and thyme for a minute or two more.
- Proceed to add chicken broth and honey, bring the mixture to a gentle boil.
- Reduce heat to medium-low and slowly begin to add pulverized cashews.
- Sauce should begin to thicken immediately, stir constantly and add warm water as needed to maintain consistency.
- Reduce heat to low and stir in salt and pepper.
Incorporate chicken with sauce
- Leaving the stovetop on and not removing the sauce, bring chicken breasts you set aside earlier and cook an additional 10-15 more minutes over medium-low heat.
- Flip over halfway and incorporate sauce evenly.
- Once done, set aside in a tray and serve once cool!
If you’re anything like me and have a knack for hot stuff, these go great with Silver Spring blue label horseradish. It’s the hottest horseradish I’ve found to date local, there may be something different depending on where you live. But, you can find it at virtually any Publix.
That said, this is something that’s good to make and reheat over the week. I find myself routinely doing this as its so much easier to cook all this on a Saturday or Sunday than making something new every weekday. Call me old if you will, but when you have a pretty strict routine like I do its so much easier.