I have something to share with you.
Happy New Year Everyone! This will be my 45th post and with the new year comes a new look(thanks to my amazing graphic designer sister-in-law!).
I thought I would start out 2015 with a recipe that is requested by my daughter on a weekly basis. I don’t know if it is the apples, the chicken, the cashews or the cream sauce (ugh!) but she loves it. I worked as a server at a caribbean cafe in college and this was one of the dishes I always loved to both cook and eat. Keep in mind, the recipe is not exact so feel free to experiment! You could change it up by using pear and almonds instead and to make it a bit healthier, you can eliminate the cream sauce.
Tarragon Chicken with Apples and Cashews
- 2-3 chicken breasts, cut into small pieces
- 1-2 apples, cored and quartered(I cut them a bit on the skinnier side to help them cook faster)
- a good handful of cashews
- 1 pint of whipping cream
- 1-2 Tablespoons of Dijon mustard(I just go from the bottle and give 2 good squeezes)
- 1 Tablespoon of Tarragon spice(I usually pour some in my hand, rub and add to the pan)
- Rice(I use the 90- second Jasmine rice)
- Saute the chicken in a little oil till almost cooked through on medium heat and add some tarragon.
- Add the apples until they are soft but have a bit of crunch left in them.
- Add the cashews so they warm but don’t let them get too soft.
- Add the whipping cream(the amount is based on how much sauce you want to cover the chicken and the rice- for three of us, I use most of the pint but not all of it)
- Squeeze in the Dijon mustard, add more tarragon spice and mix. (Make sure to taste so you can decide if you need more mustard)
- Once you see the cream start to thicken and slightly bubble, continue to mix and make sure it is warm.
- Serve over rice and add some more tarragon as a garnish!
Hope you enjoy this dish as much as we do!