1 head garlic (whole) plus 2 cloves, minced divided
1 Tbsp fresh lemon juice
1 1/2 tsp olive oil, divided
4 4oz boneless, skinless chicken breasts, pounded to about 1/2 inch thick
pinch of sea salt
1/4 tsp fresh ground black pepper, plus additional to taste
1 large shallot, finely chopped
3 cups broccoli florets
Instructions
Place cashews in a bowl and cover with cold water. Cover and
refrigerate overnight.
Preheat oven to 350. Cut a 10 inch square of foil and mist with
cooking spray. Slice 1/4 inch from top of head of garlic. Place cut
side up on foil and wrap tightly. Place on a baking sheet and roast
for 1 hour. Set aside to cool. When garlic is cool enough to handle,
squeeze cloves out of peel into a blender; discard peels. Drain
cashews and add to blender along with lemon juice and 1 cup cold
water. Begin blending on low speed, gradually increasing to hight,
until mixture is smooth, 1 to2 minutes.
In a large nonstick skillet on medium-high, heat 1 tsp oil. Season
chicken evenly with salt and pepper. Cook, turning halfway, until
browned on both sides and cooked through, 9 to 12 minutes.
Remove from skillet to a plate and cover to keep warm.
Heat remaining 1/2 tsp oil in skillet. Add shallot and broccoli and
saute for about 5 minutes, stirring often, until shallot is browned
and softened. Add remaining minced garlic and saute for 1 more
minute. Remove to plate with chicken. Add cashew mixture to same
skillet and cook, stirring constantly, until warmed through and
slightly thickened, about 1 minute. Serve over chicken and broccoli.
Season with additional pepper.
Originally Submitted
5/1/2015
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