Cashew butter gives the gravy in this recipe an amazingly smooth richness. It’s a delicious accompaniment to the crisp-skinned chicken breast. Save the extra gravy for another chicken dish.
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4 bone-in, skin-on chicken breasts
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1 ½ cups chicken broth (low or no sodium)
½ cup plain unsweetened almond milk
¼ cup creamy raw cashew butter
2 tablespoons Dijon mustard
4 garlic cloves, peeled and finely chopped
1 tablespoon fresh chopped thyme leaves (or 1 teaspoon dried)
2 tablespoons filtered water
1 tablespoon arrowroot starch
Makes 4 servings (analysis includes using 2 tablespoons of gravy)
Calories 340
Fat 23 g
Saturated Fat 6 g
Cholesterol 65 mg
Fiber 1 g
Protein 24 g
Carbohydrate 10 g
Sodium 806 mg
— Recipe courtesy of Mark Hyman, MD
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