Megan finally gave me her Cashew Chicken recipe, and you will love it. It calls for canned cream of mushroom soup, and while I’m not above buying the organic version (to avoid MSG & trans fats), I decided to try my first recipe from my new Julia Child cookbook, and if you have Mastering the Art of French Cooking, Volume 1, please tell us what is your favorite recipe? I’m not sure what to try next. Here’s what I made:
Fresh creamy mushroom soup!
It was definitely more work than opening a can, but oooooh my, was it ever wonderful, and I don’t even like mushrooms.
Check out some of the nutrient-packed ingredients:
- Chicken stock full of minerals (I keep it on hand in the freezer) – do you know about the health benefits of homemade stock/bone broth?
- Cream – raw is best, but at least use the kind that is pasteurized but NOT ultra-pasteurized.
- Parsley, thyme & bay leaf – we still have parsley and thyme growing on the deck.
- Eggs – they’re a superfood!
- Butter – have you read about the 20 Health Benefits of Real Butter?
- Onions from the farm market, which has only two weeks left, and I’m SO sad that our beautiful and abundant growing season is at an end!
- Here’s a question for you: What do you think Julia Child would’ve thought about using canned mushrooms? It’s all I had!
Megan’s Cashew Chicken
- 6-8 chicken breasts
- 4 T. butter
- Sea salt & Pepper
- 1 medium chopped onion
- 2 cans cream of mushroom soup, or about 3-4 cups of homemade
- 1/2 c. dry white wine (Meg recommends chardonnay)
- 1 cup sour cream
- 1/2 c. finely crushed up crispy cashews (and more for the top)
- Noodles or rice, if desired
Melt butter in a cast iron pan and brown both sides of the chicken, seasoning with the salt and pepper. Remove chicken and place into a baking pan.
Add the onions to the frying pan with more butter if needed, and cook until lightly golden – 3-4 minutes. Stir cream of mushroom soup in, along with the wine, sour cream and cashews. Let simmer a couple minutes. Pour sauce over the chicken, and sprinkle paprika over top.
Bake 45 minutes – 1 hour (until chicken is done) at 350*. Serve over noodles or rice, or eat it plain for a delicious low-ish carb meal. Add a few more whole cashews for presentation or for those who like them. We had it with this Napa salad.
NOTE: I just made this again and this time we used my new favorite pan, this 16″ stainless steel electric skillet, I love it! I first browned the onions in ghee, then added the raw chicken cut into hunks, and fried that until golden on both sides. I added in the other ingredients as well as a few ladles of chicken stock (and this time just used an organic can of cream of mushroom and cream of chicken soup), and it was really good. I even took a couple more pictures!