Chicken Stroganoff
So what do Moms want on Mother’s Day? Scented candles, a monogrammed purse, a book or a holiday even? Quite frankly, I don’t have the right answer; at best I juggle between such options every year because my Mom doesn’t lead me on to anything she might want! But this year, I’m getting a little ahead
Ingredients
Instructions
  1. Drain the cashews from the water they were soaked in and place them in the blender / food processor. Add ¼ cup of chicken stock, and blend until the nuts have completely disintegrated and the mixture forms a thick, creamy texture. Set aside.
  2. Season the chicken with salt pepper, toss to coat and set aside.
  3. In a large skillet, heat 1 Tablespoon of olive oil add 1 minced garlic let it cook for 30 seconds. Add the chicken strips and cook until they are browned on either side. Once browned crispy, remove from pan and place in a separate plate, allowing the chicken to rest.
  4. Heat the remaining 1 Tablespoon of olive oil in the same pan add the chopped shallot, allowing it to caramelize on medium high heat. Add the remaining 3 cloves of minced garlic cook for about 30 seconds. Add the sliced mushrooms to the pan cook them until most of the water released by them has dried up. Take the pan off the heat momentarily add ½ cup of white wine put the pan back on heat. Cook until the wine has been reduced by half. Add the remaining chicken stock cook until it has reduced slightly only.
  5. Add the thyme, grated nutmeg Worcester sauce and stir to combine. Now add the chicken pieces back to the pan followed by the cashew cream let it cook on a low simmer for a couple of minutes. Season with salt pepper according to taste. Serve on a bed of pasta, egg noodles or rice and garnish with some freshly chopped parsley.