This curried cashew chicken recipe is not an everyday dish. Served occasionally, it’s an elegant, quick and delicious treat. It’s a favorite fast-fix meal.

4 boneless chicken breasts
1/3 cup all-purpose unbleached flour
2 – 4 tablespoons butter
1/4 cup mango chutney
1/4 cup cream sherry
2 tablespoons curry powder
1-1/2 cups heavy (whipping) cream
1/2 cup whole cashews

Dredge the chicken breasts in flour and gently shake to remove excess. Place about 2 tablespoons of butter in a large deep skillet and melt over medium heat. Add the chicken when butter has melted and pan is nice and warm. Sauté for 10 – 15 minutes, until nearly cooked.

Finely chop the mango chutney. When the chicken is nearly cooked, add the mango chutney, sherry, curry powder and cream to the pan. Scrape the bottom of the pan and stir sauce around the chicken, occasionally turning the chicken and pushing it through the sauce to coat. Once the sauce has reduced and thickened, remove chicken to a serving platter and garnish with whole cashews.

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