Prep Time: 4-5 hours Cook Time: 40 mins Total Time: 4 hours 40 mins Makes: 4 servings.
Reinvent dinner with this sautéed chicken with creamy cashew sauce recipe. The tender chicken cutlets are seasoned and sautéed to juicy perfection. Nestled in the silky-smooth creamy cashew sauce, this recipe is borderline addictive. This one pan recipe can easily be made dairy free too for anyone who has a dairy allergy or intolerance.
Ingredients
1 lb. Smart Chicken Thin Sliced Chicken Breasts, roughly 4 cutlets
Pinch kosher salt and a few turns cracked black pepper
1-2 tablespoons avocado oil
1 tablespoon olive oil
2 tablespoons butter
1 medium sweet onion, sliced, about 1 cup
2 teaspoons garlic, sliced, about 2-3 cloves
1 cup raw unsalted cashews, soak 4-5 hours or overnight / drain water
1 cup chicken broth, or vegetable broth
1 can diced tomatoes, 14.5 ounces, with the juice
pinch kosher salt and cracked black pepper, to taste
pinch red pepper flakes, optional
¼ cup shredded mozzarella cheese
2 teaspoons Italian parsley, freshly chopped
Directions
Prepare the Cashews: Soak one cup of raw unsalted cashews in water for 4-5 hours. Option to soak overnight.
Season the Chicken: Grab one pound of Smart Chicken’s thin sliced chicken or cutlets and season with kosher salt and a few turns of cracked black pepper.
Sauté the Chicken: Heat avocado oil over medium high heat in an oven safe sauté pan. Once the oil is hot but not smoking, add the chicken cutlets. Sauté for 4-5 minutes per side or until the chicken is cooked through. Cooking time will vary based on the thickness of your chicken. To ensure doneness the chicken should reach an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the pan and degrease the pan.
Make the Sauce: Reduce the heat to medium and add the olive oil and butter to the same pan. Add the sliced sweet onion and sliced garlic. Sauté for 3-4 minutes until the onions are soft and the garlic is fragrant.
Next, deglaze the pan with chicken broth. Let the broth reduce a touch, then add the drained cashews and diced tomatoes with juice. Season everything with kosher salt, a few turns of cracked black pepper and a pinch of red pepper flakes. If you do not like spice, omit the red pepper flakes.
Allow everything to simmer together for 5 minutes before carefully ladling the ingredients into a blender. Buzz until smooth. Be careful when opening the lid because the steam can buildup in the blender and splatter. Once the sauce is smooth, no lumps you’ll need to taste it and season accordingly. You may also need to adjust the thickness. If the sauce is too thick, add a touch more broth to the blender. If the sauce is too thin, simply add it back into the saucepan and let it reduce over medium heat.
Assemble: Pour the sauce into the saucepan and nestle the chicken cutlets into the sauce. Top with shredded mozzarella cheese, and cover with a lid to allow the cheese to melt. If you’re dairy free you can use a vegan cheese option. Finish the dish with freshly chopped Italian parsley. Serve hot and enjoy.
Nutrition
serving: 1 serving or one chicken cutlet with sauce, calories: 496kcal, carbohydrates: 21g, protein: 34g, fat: 32g, saturated fat: 9g, polyunsaturated fat: 4g, monounsaturated fat: 16g, trans fat: 0.2g, cholesterol: 93mg, sodium: 259mg, potassium: 988mg, fiber: 3g, sugar: 9g, vitamin a: 382IU, vitamin c: 16mg, calcium: 108mg, iron: 4mg