Ingredients
Method
- Start by slicing the chicken breast in half to create 2 thin slices per breast. Place one hand on the breast for pressure, using your knife slice meat horizontally, cutting through to the other side.
- In a shallow bowl mix together the arrowroot, paprika, garlic & onion powder, italian seasoning, salt & pepper. Set aside
- Add the cashews to a blender with 1 Cup of fresh water. Blend until smooth & Set aside. If you do not have a high speed blender, follow one of the steps in the notes to soften your cashews.
- In a large pan over medium-high heat, melt the ghee.If you plan on serving with pasta, start boiling your water now.
- Dredge the chicken in the spice blend then place it into the frying pan. Reserve any remaining spices. Cook the chicken until golden brown, about 5 minutes per side. Reduce the heat to medium if the chicken is browning too quickly. When cooking is complete, Remove the chicken from the pan.
- Add the garlic to pan, let cook for 1 minute. Add in the remaining spice blend & mix with the garlic. Immediately add in the chicken stock and scrape the bottom of the pan to remove any stuck on bits.
- If it's not already, Lower the heat to medium. Add the cashew cream & lemon juice to the pan & stir to combine. Taste & season with salt if necessary.
- Add the spinach & toss with the sauce to allow the heat to begin to wilt the spinach.
- Lastly, add the chicken back to the pan. Reduce the heat to a low simmer & let cook for 3 minutes or until the chicken is cooked to perfection.
- Serve over your favorite pasta or gluten free option.
Notes
Methods to soften your cashews:
soaking cashews for at least 4 hours. Just place the cashews in a bowl, cover them with water, and set them aside.
Boil Cashews for 3-5 minutes or
Microwave: cover cashews with water in a microwave safe bowl & microwave for 2 minutes.
Drain Cashews & use fresh water for blending