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Categories:
chicken breasts apple juice cornstarch garlic salt curry powder mushroom butter whipping cream cashews parsley
Viewed: 48 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- Meanwhile saute mushrooms in 2 Tbsp of the butter for 2 minutes or until browned. Remove from the pan.
- 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.
- Add cream. Cook, stirring, until cream is boiled down and thickened. Transfer to a serving dish. Sprinkle with cashews and parsley.
- Serve over hot rice.
