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Photo: Johnny Autry
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breasts, trimmed½teaspoonsalt, divided½teaspoonground pepper, divided3tablespoonsextra-virgin olive oil, divided¼cupall-purpose flour½cupunsalted roasted cashews½cupfinely diced shallots2small cloves garlic, minced½teaspooncrushed red pepper¼teaspoonfresh thyme leaves, chopped¾cuplow-sodium chicken broth1 ½tablespoonshoney1/4-1/2 cup warm water
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breasts, trimmed
½teaspoonsalt, divided
½teaspoonground pepper, divided
3tablespoonsextra-virgin olive oil, divided
¼cupall-purpose flour
½cupunsalted roasted cashews
½cupfinely diced shallots
2small cloves garlic, minced
½teaspooncrushed red pepper
¼teaspoonfresh thyme leaves, chopped
¾cuplow-sodium chicken broth
1 ½tablespoonshoney
1/4-1/2 cup warm water
DirectionsCut chicken into 4 equal pieces; cover with plastic wrap and gently pound with a mallet or the bottom of a skillet to an even thickness. Sprinkle both sides of the chicken with 1/4 teaspoon each salt and pepper.Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Lightly dredge the chicken in flour, shaking off excess. (Discard any leftover flour.) Add the chicken to the pan in a single layer and cook, flipping once, until lightly browned, 3 to 4 minutes per side. Transfer to a platter, cover and keep warm.Meanwhile, pulverize cashews in a blender or food processor to form a powder.Heat the remaining 1 tablespoon oil in the pan. Add shallots and garlic and cook for 2 minutes. Add crushed red pepper and thyme and cook until the shallots are softened, 1 to 2 minutes more. Add broth and honey and stir until the mixture comes to a gentle boil.Reduce heat to medium-low. Slowly add the ground cashews, stirring vigorously to prevent clumping. The sauce should thicken immediately. Add water as needed to achieve the consistency of gravy. Reduce heat to low and stir in the remaining 1/4 teaspoon each salt and pepper.Return the chicken to the pan and cook over medium-low heat until an instant-read thermometer inserted in the thickest part registers 165°F, about 4 minutes.Originally appeared: EatingWell Magazine, October 2021
Directions
Cut chicken into 4 equal pieces; cover with plastic wrap and gently pound with a mallet or the bottom of a skillet to an even thickness. Sprinkle both sides of the chicken with 1/4 teaspoon each salt and pepper.Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Lightly dredge the chicken in flour, shaking off excess. (Discard any leftover flour.) Add the chicken to the pan in a single layer and cook, flipping once, until lightly browned, 3 to 4 minutes per side. Transfer to a platter, cover and keep warm.Meanwhile, pulverize cashews in a blender or food processor to form a powder.Heat the remaining 1 tablespoon oil in the pan. Add shallots and garlic and cook for 2 minutes. Add crushed red pepper and thyme and cook until the shallots are softened, 1 to 2 minutes more. Add broth and honey and stir until the mixture comes to a gentle boil.Reduce heat to medium-low. Slowly add the ground cashews, stirring vigorously to prevent clumping. The sauce should thicken immediately. Add water as needed to achieve the consistency of gravy. Reduce heat to low and stir in the remaining 1/4 teaspoon each salt and pepper.Return the chicken to the pan and cook over medium-low heat until an instant-read thermometer inserted in the thickest part registers 165°F, about 4 minutes.
Cut chicken into 4 equal pieces; cover with plastic wrap and gently pound with a mallet or the bottom of a skillet to an even thickness. Sprinkle both sides of the chicken with 1/4 teaspoon each salt and pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Lightly dredge the chicken in flour, shaking off excess. (Discard any leftover flour.) Add the chicken to the pan in a single layer and cook, flipping once, until lightly browned, 3 to 4 minutes per side. Transfer to a platter, cover and keep warm.
Meanwhile, pulverize cashews in a blender or food processor to form a powder.
Heat the remaining 1 tablespoon oil in the pan. Add shallots and garlic and cook for 2 minutes. Add crushed red pepper and thyme and cook until the shallots are softened, 1 to 2 minutes more. Add broth and honey and stir until the mixture comes to a gentle boil.
Reduce heat to medium-low. Slowly add the ground cashews, stirring vigorously to prevent clumping. The sauce should thicken immediately. Add water as needed to achieve the consistency of gravy. Reduce heat to low and stir in the remaining 1/4 teaspoon each salt and pepper.
Return the chicken to the pan and cook over medium-low heat until an instant-read thermometer inserted in the thickest part registers 165°F, about 4 minutes.
Originally appeared: EatingWell Magazine, October 2021
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Nutrition Facts(per serving)400Calories22gFat21gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
