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- 3/4 Cup Roasted Unsalted Cashews
- 1 Pound green beans, Trimmed
- 1 1/2 Tsp salt
- 4 Strips Bacon, Chopped
- 1/3 Cup flour
- 1/2 Tsp Dried thyme
- 1/4 Tsp pepper
- 1 egg
- 1 Tsp water
- 4 Boneless Skinless Chicken Breast Halves
- 1 Medium Onion, Chopped
- 1/2 Pound Mushrooms, Sliced
- 14.5 oz Can chicken broth
- 1/2 Cup sour cream
Cooked Mashed potatoes
Finely Chop 1/4 Cup Cashews. Cook beans With 1/2 Tsp salt in Pot of Boiling water Until Tender. Drain, Run Under Cold water. Cook Bacon in Skillet Until Crisp. Drain on Paper Toweling. Pour Off And Reserve Drippings. Combine 2 Tbs flour, 1/2 Tsp salt, thyme And pepper on Wax Paper. Place Chopped Cashews on Another Sheet of Paper. in Pie Plate, Whisk egg With water. Heat 1 Tbs of Bacon Drippings in Same Skillet. Coat Breast in flour Mixture, Dip in egg, Then Coat Top With Chopped Cashews. Repeat With Remaining Chicken.
Saute Chicken, Nut Side Down, in Hot Drippings Until Golden. Turn Over, Saute Until Browned. Remove to Paper Toweling. Heat 1 Tbs Bacon Drippings in Same Skillet. Add Onion, Saute Until Softened. Add Mushrooms And Bacon, Cook Until Slightly Browned. Sprinkle Remaining flour And 1/2 Tsp salt Over Mushrooms, Stir Until flour is Moistened. Pour in Broth, Stirring Until Sauce Comes to Boiling And Thickens. Arrange Chicken Over Top of Sauce in Skillet. Reduce Heat, Cover, Simmer 10 minutes.
==contributed by :== * Catsrecipes Y-Group