VictoriaDwek12/26/10




The cashews in this recipe melt to create a delicious, decadent sauce that you'll lick right off the pan. The sauce almost tastes...dairy I say it...dairy!






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Shehakol


  • RECIPE
    #691

























INGREDIENTS













  • 2 lb chicken cutlets, cut and pounded thin










  • ½ cup flour










  • 0 Salt and pepper to taste










  • 1 cup roasted cashews










  • 3 Tbsp olive oil










  • 3 cloves garlic










  • 1 cup shallots, finely diced










  • 1 tsp crushed red pepper










  • ½ tsp thyme










  • 1½ cup chicken stock










  • 3 Tbsp honey










  1. Sprinkle salt and pepper on cutlets. Lightly dredge each cutlet in flour. Shake off excess.



  2. Heat olive oil in skillet over medium heat. When the oil is hot, saute chicken until lightly browned on both sides. When chicken is done, transfer to a platter.



  3. To prepare the sauce, puree cashews in a blender or processor until a powder forms (but not a paste). Set aside.



  4. Add shallots and garlic to the pan (replenish oil if necessary). Saute for 2 minutes. Add pepper and thyme and saute 2 more minutes until shallots are soft and clear.



  5. Add chicken stock and honey to the pan. Raise heat and bring to a boil.



  6. Turn heat down to medium and add cashews, stirring constantly so no clumps form. Turn heat to low and keep stirring until the sauce becomes a gravy-like consistency.
    Taste and adjust salt and pepper if necessary (this will vary depending on if you use salted or unsalted cashews).




  7. Pour sauce over chicken and serve. If serving immediately, you can return the chicken to the skillet to heat through.















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