fresh basil leaves, cut into chiffonade (optional)
Instructions
Start by soaking the cashews in boiling water for 10-15 minutes while you prepare the other ingredients.
Season both sides of each chicken cutlet with Italian seasoning, salt, and pepper.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the chicken and sear for 3 to 4 minutes on each side, until golden. Remove the chicken from the pan to a plate and set aside.
In the same skillet, add the remaining tablespoon of oil and the onion. Saute for 2 to 3 minutes, until the onion has softened.
While the onions are cooking, drain and rinse the cashews and blend with 1 cup fresh water for 3 minutes. This is your cashew cream. Set aside.
Add the sun-dried tomatoes and garlic and saute another minute, until fragrant.
Add the kale and saute for 2-3 minutes until until just starting to wilt. Use tongs to mix in the kale. It might seem like a lot, but it will reduce once wilted.
Add the cashew cream, stock, and nutritional yeast, stir together, and bring to a simmer.
Return the chicken back to the skillet, cook until heated through, about 2 minutes. It will thicken as it cools.