Cashew Chicken

• 2 whole Chicken Breasts, Boneless, Skinless
• 1/4 cups Dry Sherry Or Apple Juice
• 1- 1/2 teaspoon Cornstarch
• 1 clove Garlic, Minced
• 1 teaspoon Salt
• 1/2 teaspoons Curry Powder
• 4 Tablespoons Butter, Divided
• 1 package (6-8 Oz. Package) Mushrooms, Sliced
• 1 cup Heavy Whipping Cream
• 1/2 cups Cashew Nuts, Salted
• 1/4 cups Parsley, Chopped
• 6 cups Cooked Rice, Hot

1. Cut chicken breasts into bite-sized pieces.
2. Using a large bowl, combine sherry, cornstarch, garlic, salt and curry.
3. Add chicken and toss well.
4. Set aside to marinate, about 15 minutes.
5. In a large saucepan, saute mushrooms in half of the butter until browned.
6. Remove mushrooms from pan and set aside.
7. Add the rest of the butter to melt in the saucepan.
8. Add chicken and sauce and saute till golden.
9. Add mushrooms back to the pan.
10. Add cream to the pan.
11. Cook, stirring until cream is boiled down and thickened.
12. Serve over hot rice.
13. Sprinkle with cashews and parsley.

chicken breasts, sherry, cornstarch, clove garlic, salt, curry, butter, mushrooms, cream, cashew, parsley

Taken from tastykitchen.com/recipes/main-courses/cashew-chicken/ (may not work)