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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Cashew Chicken Breasts with Mustard Sauce Recipe

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This recipe for Cashew Chicken Breasts with Mustard Sauce is from The O'Neill Hall Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts (1 1/2 lbs)
3 tbsp flour
1/2 tsp salt
1/2 tsp white pepper
1 1/2 c salted roasted cashews
2 eggs
2 tbsp butter
2 tbsp flour
1 1/4 c hot milk
2 tbsp white wine
1/2 tsp tarragon
2 tbsp prepared Russian mustard (or Dijon)
salt and pepper to taste
3 tbsp vegetable oil
Directions:
Directions:
Pound the chicken breasts thin with a meat tenderizer or the back of a heavy knife. In a plastic bag, combine flour, salt and pepper; add chicken breasts, twist the bag shut and shake.
Grind the cashews coarsely in a food processor; place ground cashews on a clean surface (plate).
In a small bowl, beat eggs together with 2 tbsp water. Take each floured chicken breast, dip it in eggs and press and turn it in cashews to cover evenly. Refrigerate for a half-hour before cooking.

Sauce: Melt butter in a saucepan over medium heat, mix in flour and cook a few minutes until blended. Gradually add hot milk, stirring constantly with a whisk. Add wine, mustard, tarragon, salt and pepper. Bring sauce to a boil and simmer for 10 minutes over gentle heat stirring often until smooth and thick.

In a frying pan over medium-low heat, fry cashew-coated chicken breasts in oil for about 20 to 25 minutes, turning every five minutes or so. Keep heat quite low, otherwise the cashews will burn before the chicken is cooked. Serve the chicken with the sauce, roasted potatoes and vegetables.
Number Of Servings:
Number Of Servings:
4 - 6

 

 

 

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