Cashew Crusted Chicken and Dried Fruit

for RSC '05. serve this with sauteed spinach and garlic smashed garlic red potatoes .

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts
•  salt and pepper
• 3  tablespoons flour
• 1  egg, mixed with
• 1  tablespoon water, slightly beaten
• 1  tablespoon butter
• 1  tablespoon olive oil
• 3  ounces raw cashews, toasted,and chopped in a processor

• for fruit

• 1⁄4 cup honey
• 1  cup dry white wine
• 1  pinch cayenne
• 3⁄4 cup apricot, chopped
• 1⁄3 cup raisins
• 1  teaspoon  coriander seed
• 1⁄3 teaspoon cardamom
• 1⁄2  orange juice, and zest of
• 1⁄2  lemon, juice of, and zested
• 1⁄2 lemon, sliced (to garnish) (optional)
• 1⁄2 orange, sliced (to garnish) (optional)

Directions

1. Preheat oven to 300
2. make sauce:
3. Place honey in a saucepan with one tablespoon water, and put on high heat
4. Let honey boil for a minute or so, then carefully add wine, cayenne, coriander, cardamom, zests , apricots, raisins, and orange juice
5. Cook sauce for 15-20 minutes
6. Add lemon juice, then taste, and add more salt, cayenne or lemon as needed
7. for chicken:
8. Heat butter and olive oil in a large skillet
9. Pound the chicken into equal scallops
10. Dredge in flour on both sides with salt and pepper
11. put chopped cashews in a flat plate, set aside
12. dip chicken into eggs, dip back into cashews, press to adhere
13. place in the skillet
14. Sauté about 3-5 minutes per side until browned and cooked through
15. place chicken on plates
16. Serve with sauce spooned over it
17. Garnish with lemon and orange slices, slices