Chicken in Basil Cream Sauce

By: Dorine Lam, RDN, MS, MPH

Chicken in Cashew Cream SauceIngredients:

  • 1 pound boneless chicken breast or thigh, marinate with salt and pepper for 1 hour
  • 1 tbsp Expeller Pressed Coconut oil

Cream Ingredients:

  • 1 cup hot water
  • ½ cup raw cashew nuts
  • 1 tbsp pine nuts

Sauce Ingredients:

  • ½ medium white onion, chopped
  • 1 tomato, chopped
  • 1 tbsp Expeller Pressed Coconut oil
  • 1 tsp dried basil
  • Salt and pepper to taste


  1. Marinate the chicken with salt and pepper for one hour. Keep in the refrigerator.
  2. Heat skillet over medium high heat. Add 1-tbsp coconut oil.
  3. Pan-fried the chicken for 5-minutes or until golden brown, then flip over and cook for another 5-minutes or till golden brown.
  4. While chicken is cooking, put all the Cream Ingredients in a blender and blend until creamy. Set aside for use later with the sauce.
  5. Heat a saucepan over medium heat. Add the Sauce Ingredients. Stir-fry until soft. Add enough cashew cream until creamy. Add more water as needed to make it saucy.
  6. Add chicken to the sauce and coat the chicken thoroughly with the sauce. Serve with the sauce over the chicken.

NOTE: Extra cashew cream can be kept in an air tight container in the fridge. You can use the cream in cereal or oatmeal.

© Copyright 2015 Michael Lam, M.D. All Rights Reserved.