Makes: 4 servings at $2.79 each.Prep: 15 minutes. Cook: about 45 minutes.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
45 mins
Servings:
4
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Ingredients

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Directions

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  • Finely chop 1/4 cup cashews.

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  • Cook beans with 1/2 teaspoon salt in large pot of boiling water just until tender, about 5 minutes. Drain; run under cold water to stop cooking.

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  • Cook bacon in large nonstick skillet until crisp, about 6 minutes. Drain on paper toweling. Pour off and reserve drippings.

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  • Combine 2 tablespoons flour, 1/2 teaspoon salt, thyme and pepper on waxed paper. Place chopped cashews on another sheet of paper. In pie plate, whisk egg with water.

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  • Heat 1 tablespoon of bacon drippings in same skillet. Coat breast in flour mixture, dip in egg, then coat top with chopped cashews. Repeat with remaining chicken.

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  • Sauté chicken, nut side down, in hot drippings about 4 minutes or until golden. Turn over; sauté until browned, about 2 minutes. Remove to paper toweling.

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  • Heat 1 tablespoon of bacon drippings in same skillet. Add onion; sauté 2 to 3 minutes, until softened. Add mushrooms and bacon; cook, stirring, 3 to 5 minutes, until lightly browned. Sprinkle remaining 3 tablespoons flour and 1/2 teaspoon salt over mushrooms; stir until flour is moistened. Gradually pour in broth, stirring constantly, until sauce comes to boiling and thickens.

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  • Arrange chicken over top of sauce in skillet. Reduce heat to low; cover. Simmer 10 minutes, until instant-read thermometer inserted in center of breasts registers 170°F. Add beans; cover and heat through. Stir in sour cream; do not let boil. Top with remaining cashews. Serve with pasta or mashed potatoes.

Nutrition Facts

575 calories; total fat 34g; saturated fat 11g; cholesterol 147mg; sodium 1635mg; carbohydrates 31g; fiber 6g; protein 40g.

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