Five-Ingredient Creamy Mushroom Chicken with Cashew Cream

Creamy Mushroom Chicken with Cashew Cream


Cashew cream


  1. Start with the cashew cream. Soak the cashews in 1 C water for 30 minutes.
  2. Heat up a non-stick frying pan on medium high heat.
  3. Place all mushrooms in the dry pan, tearing up any larger ones. Let them toast and get dark golden and nutty, stirring occasionally.
  4. In the meantime, peel and finely dice the onion and slice the chicken breasts in 1/2 inch-thick strips.
  5. When the mushrooms have browned, remove and set aside.
  6. Saute the onion in oil until translucent (about 5 minutes).
  7. Add chicken and cook 5 minutes, stirring often.
  8. Finish the cashew cream. Discard soaking water and blend cashews in 1 C fresh water.
  9. Add the mustard, cashew cream and  3/4 C water.
  10. Bring to a boil and simmer until you’ve jut got a loose saucy consistency and the chicken is cooked through (about 15 minutes).
  11. Season with salt and pepper.
  12. Serve!