This chicken recipe is a blend of so many different flavors that all come together perfectly.  I would be lying if I said that I made this chicken on purpose… the only parts of this that were in the original plan are the chicken cutlets and the peppers.  Everything else – including the cashews was purely ad hoc…. and it turned out super well.  Plus it looks pretty damn fancy if I do say so myself – so feel free to make it for someone you’re trying to impress.  ;)

• Two thin chicken cutlets
• Handful of cashew halves
• Two cloves of garlic, minced
• One red pepper
• One yellow pepper
• Low sodium soy sauce
• Stir fry sauce
• White wine
• 2 tbs butter
• Dash of cayenne pepper
• Fresh ground pepper
• Lime juice

• Preheat oven to 350F.
• Pepper the two chicken cutlets and set onto a baking sheet covered in tin foil.
• Cut up your peppers into narrow strips, making sure to remove all seeds.
• In a small skillet, melt the butter over medium-high heat and cook the minced garlic until it becomes aromatic.
• Add in the pepper strips and the cashews and let simmer until the peppers soften.
• Add a dash of cayenne pepper to the peppers… being careful to make sure that the steam doesn’t get in your eyes… ouch.
• At this point, add a splash of soy sauce and around 2 tbs of sweet stir fry sauce.
• Mix with soft spatula and add a splash of white wine and lime juice.
• Spoon the pepper/cashew mixture on top of the two chicken cutlets.
• Toss in oven and bake until fully cooked.  Since we’re using thin cutlets… I would check them at 20 minutes.