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Cashew Crusted Chicken and Dried Fruit

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“for RSC '05. serve this with sauteed spinach and garlic smashed garlic red potatoes .”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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

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