Ingredients:
4 boneless skinless chicken breasts
salt and pepper
3 tablespoons flour
1 eggs, mixed with
1 tablespoon water, slightly beaten
1 tablespoon butter
1 tablespoon olive oil
3 ounces raw cashews, toasted,and chopped in a processor
1/4 cup honey
1 cup dry white wine
1 pinch cayenne
3/4 cup apricots, chopped
1/3 cup raisins
1 teaspoon coriander seeds
1/3 teaspoon cardamom
1/2 orange juice, and zest of
1/2 lemons, juice of, and zested
1/2 lemons, sliced ( to garnish) (optional)
1/2 oranges, sliced ( to garnish) (optional)
Directions:
Preheat oven to 300
make sauce:
Place honey in a saucepan with one tablespoon water, and put on high heat
Let honey boil for a minute or so, then carefully add wine, cayenne, coriander, cardamom, zests , apricots, raisins, and orange juice
Cook sauce for 15-20 minutes
Add lemon juice, then taste, and add more salt, cayenne or lemon as needed
for chicken:
Heat butter and olive oil in a large skillet
Pound the chicken into equal scallops
Dredge in flour on both sides with salt and pepper
put chopped cashews in a flat plate, set aside
dip chicken into eggs, dip back into cashews, press to adhere
place in the skillet
Saute about 3-5 minutes per side until browned and cooked through
place chicken on plates
Serve with sauce spooned over it
Garnish with lemon and orange slices, slices
Servings: 4
Time preparation: 20 min.
Time total: 45 min.