Cashew Chicken (From My Great Recipe Cards)

This is an elegant, yet inexpensive, company dish, especially if you have learned to bone chicken breasts yourself. Salted sunflower nuts can be substituted for the cashew nuts, if desired. I have not yet made this recipe. I posted it as a request from another ZMember. *Note, cooking time does not include marinating time.

• Ready In: 35 mins
• Serves: 4
• Yields: 4

Ingredients

• 2  whole boneless skinless chicken breasts (4 pieces)
• 1⁄4 cup  apple juice
• 1 1⁄2 tablespoons cornstarch
• 1  large garlic clove, pressed
• 1  teaspoon salt
• 1⁄2 teaspoon curry powder
• 1  lb mushroom, sliced
• 4  tablespoons butter
• 1  cup  whipping cream
• 1⁄3 cup salted cashews
• 1⁄4 cup parsley, chopped

Directions

1. Slice chicken breasts into strips about 1/2 inch wide. Place into a bowl. Add sherry, cornstarch, garlic, salt and curry powder, tossing well. Set aside to marinate for 15 minutes.
2. Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
3. Add the remaining butter to pan. Over high head, add chicken slices. Saute quickly for 5-10 minutes until pieces are golden. Add mushrooms to chicken. Toss over high heat for 30 seconds.
4. Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
5. Serve over hot rice.