Cashew chicken comotion!!!
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- 4 medium
- boneless, skinless chicken breasts
- 1/4 lb
- real butter
- 1 Tbsp
- vegetable oil
- ritz crackers or a butter cracker
- beaten egg
- 2 tsp
- chicken boillon
- 2 tsp
- beef boillon
- 1 Tbsp
- garlic powder or a clove or two of fresh
- 3 c
- boiling h2o
- 1 tsp
- 1 c
- fat free half and half
- 3 to 4 Tbsp
- 1/2 c
- salted cashews
- cube of butter to finish off the "gravy" and add silkiness
1Preheat your oven to a nice 350 degrees. Begin by beating the egg to a nice little pulp and place in a shallow dish or a dredging dish. in a bag that can be tossed out, work out all of your daily aggression on those little fantastic crackers using a rolling pin. You want the consistency of fine sand and then place this in a shallow dish or dredging dish as well.
2rinse the chicken breast with cool water and sprinkle with garlic powder and a touch of parsley. dredge the chicken in the beaten egg and then dredge it into the smashed up Ritz crackers ensuring to coat the meat VERY well. If need be, repeat this step a couple of times until that breast is COMPLETELY dressed! (LOL)
3on medium to medium high heat up a large skillet, add the vegetable oil and the cube of butter to the pan. Allow the butter to slightly brown (the oil will assist in reducing the smoke point) but be mindful of the pan to ensure it doesn't burn. once the butter is slightly browned and smells quite nutty, then add your coated chicken breasts and allow them to brown on each side for about three minutes. You want them to have a very golden brown color. Once the chicken has been browned on both sides use a fork and simply pull the chicken from the pan and place it on a broiler pan or any oven -able pan and place in the oven to finish cooking.
4In the pan still on the stove top add the chicken bouillon, the beef bouillon, the boiling water and whisk the pan gently to gain all the little chicken yummy goodness from the bottom of the pan. Allow this to reduce slightly and gain a gently boil then in a small container use the one cup of fat free half and half and the corn starch and whisk them together leaving no clumps of powder. add this to gravy pan to offer a thickening agent. If it does not significantly thicken within the next five minutes or so, offer a little more cornstarch to a cup and a little bit of water and whisk it together and slowly keep adding little bits to the gravy until it is the consistency of applesauce. This is not a dish you want to walk away from-that is what DVR's are for and this would be a good time to utilize it!
5use either a bag such as the one used to demolish the crackers or a pampered chef chopper and rough chop the cashews to get them into decent little pieces. put half of the chopped nuts into the gravy and whisk it around a bit. once the gravy has reached a nice applesauce consistency and smells wonderful do a taste test for seasoning and salt ratio if need be add some soy sauce or table salt and garlic.
6check the chicken in the oven and ensure that it is cooked and the outer layer is nice and golden. if done cooking and juices run clear, then take them out of the oven and begin the plating process.
7cut the chicken into slices and fan out on the plates. use the last little bit of butter in the gravy to whisk it in to create a wonderful silkiness. after the butter has incorporated to the gravy, drizzle the gravy over your cut up chicken and then sprinkle each serving with a portion of the cashews. serve with some Jasmin rice and I put A LOT of the gravy over my rice as well. Dude, so stinking YUMMY!!!!