Cashew Crusted Chicken Breast

Delicious and easy...crusty chicken with a light sauce made from the pan drippings. Can also use almonds or pecans.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Slice chicken into thin strips.
  • Dredge in flour seasoned with salt and pepper.
  • Dip in beaten egg.
  • Crush nuts in food processor with bread crumbs until finely chopped, but not mushy.
  • Dredge chicken in nut mixture.
  • Fry in hot oil until browned on both sides.
  • Add cognac and butter to pan drippings and boil for a minute.
  • Pour over chicken.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@manushag
Contributor
@manushag
Contributor
"Delicious and easy...crusty chicken with a light sauce made from the pan drippings. Can also use almonds or pecans."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. OkiMommy
    This was very easy to make and delicious! My young children loved it!
    Reply
  2. manushag
    Delicious and easy...crusty chicken with a light sauce made from the pan drippings. Can also use almonds or pecans.
Advertisement