Sauteed Premium Chicken Breast With Roasted Cashews Nuts Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or halve horizontally to an even thickness about 3/4". Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and garlic powder. Lightly dredge each breast in the 3 tbsp flour, shaking off excess.

Sear the chicken

Heat a large heavy skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp butter. When butter foams, add chicken breasts (work in batches if necessary) and sear until golden brown, 4–5 minutes per side, turning once. Internal temperature should reach 155-160°F (it will finish resting). Transfer chicken to a plate and tent with foil to rest while you prepare vegetables and sauce.

Cook mushrooms and vegetables

In the same skillet, reduce heat to medium. Add remaining 1 tbsp olive oil. Add sliced shallot and sauté 1 minute until translucent. Add minced garlic and sliced king mushrooms; spread into an even layer and let cook undisturbed for 2–3 minutes to develop color. Stir, then add sliced celery and julienned carrot. Season with remaining 1/2 tsp salt, 1/2 tsp black pepper, and thyme leaves. Sauté, stirring occasionally, until mushrooms are golden and vegetables are just tender, about 4–5 minutes.

Deglaze and combine

Pour in the white wine (or 2 tbsp chicken stock) to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 1–2 minutes.

Build the sauce

Add the remaining 1/2 cup chicken stock, light soy sauce, lemon juice, and honey to the skillet. Stir to combine and bring to a gentle simmer.

Thicken the sauce

Whisk the cornstarch with 1 tbsp cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes until sauce slightly thickens and becomes glossy. Taste and adjust seasoning with additional salt or soy if needed.

Return chicken and finish

Return the seared chicken breasts and any accumulated juices to the skillet nestling them into the sauce and vegetables. Spoon sauce over chicken and simmer gently 2–3 minutes to finish cooking and warm through (target internal temp 165°F). Stir in half of the chopped roasted cashews so they heat but retain crunch.

Serve

Transfer chicken to plates or a serving platter. Spoon mushrooms, celery, carrots, and sauce over the chicken. Sprinkle remaining roasted cashews and chopped parsley or cilantro over the top as garnish. Serve immediately.