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:
4
UNITS:
US

Ingredients Nutrition

Directions

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

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