Cashew Chicken with a Chicken Cream Sauce



4 4 ounce boneless skinless chicken breasts
4 tablespoon butter
2 cups flour
Salt, pepper, garlic (to your taste)
egg wash: (equal part eggs, milk combined)
2 cups crushed cashews (unsalted)
1 Cup chicken stock
2 cups heavy whipping cream
Slurry (equal parts corn starch & water)

Chicken Cream Sauce Ingredients:
1 cup chicken stock
2 cups heavy whipping cream
Slurry mixture
Salt, pepper, and garlic


Take 4 ounce chicken breasts and make butterfly cut. In medium skillet bring to a medium low heat and melt butter. Dredge cleaned chicken through seasoned flour, then dredge through egg wash, and then cashews. Sauteed chicken in skillet with melted butter. Turning often so not to burn. Cook until eternal temperature is 150 degrees. Top with chicken cream sauce.

Chicken Cream Sauce Procedure:

In medium pot bring chicken stock to a boil add heavy whipping cream season with salt, pepper, and garlic to your taste. Add slurry mixture until consistency is a medium sauce. Top chicken with sauce, and serve with your favorite pasta, or rice. Enjoy!
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