Preheat the oven to 350 °. Pat your chicken dry. Season lightly with salt & pepper.
Using a large oven safe skillet, heat oil over medium to high heat. Add the chicken to the skillet, skin side down. Cook for 3-4 minutes before flipping & cooking for an additional 3-4 minutes. Remove chicken from the pan & Set aside.
Lower the heat on the skillet to medium/low. Add 1 Tbsp of ghee to the skillet. To the melted ghee, add shallots & garlic. Allow to cook for 1 minute before adding in the chicken stock & Mustards. Add Italian seasoning. Whisk to combine the ingredients.
Add the chicken back to the skillet, skin side up. Place in the oven & cook for 20-25 minutes. Cooking time may varies based on the size of your chicken breasts. Using a meat thermometer will indicate when chicken is done and has an internal temp of 165°.
While the chicken is in the oven, prepare the cashew cream. Place 1/2 C of cashews in a microwave safe bowl & cover with water. Heat for 3 minutes. You can also boil cashews on the stove. This step softens them making them easier to blend for a creamier sauce.Drain Cashews. Add to a blender with 1/4 C & 2 Tbsp of water. Blend until smooth.
When chicken has finished cooking, carefully remove from the oven & Place back on the stove top. Turn burner to low. Remove chicken breasts, before adding the cashew cream to the pan. Whisk to combine the sauce. Season to taste with salt & pepper before adding the chicken back to the pan. Serve over mashed potatoes, using the additional sauce as gravy.
Mashed Potatoes
Bring a large pot of water to boil. Salt the water generously.
Cut the potatoes into fourths before adding to the boiling water. Boil for 15 minutes or until they are fork tender.
Drain the potatoes. Back in the pot, add ghee to allow it to begin to melt before adding back in the potatoes. Add in the nutpods & 1/2 cup of the chicken stock, and start mashing with a potato masher or hand mixer. Slowly continue to add in chicken stock as you mash until you reach your desired consistency. Season VERY generously with salt & pepper
Lemon Garlic Kale
In a medium or large skillet, melt the ghee over medium heat. Add in the garlic, and allow to cook for about 30 seconds.
Add in the kale. Using the end of your spatula or wooden spoon, Massage the kale to allow it to begin to absorb the ghee. Allow the kale to cook for 2-3 minutes until wilted & slightly crispy in places.
Squeeze 1/2 lemon over the kale. Season with salt & pepper.
Notes
See Blog Post for NutPods discount code. Kid Friendly: Slice or shred chicken breast. Limit salt seasoning in the main dish & little ones can have the gravy & mashed potatoes. Kale is hard to chew for infants, but could be shared with toddler age kids.