This dish is SO good, my hubby requests it often. Even though I modified the recipe to make it healthier, I still gave 5 stars because the original tastes good too. My changes: I followed others' advice and added ground cashews instead of cornstarch. The nuts make ALL the difference. To make it healthier, I used smartbalance light spread instead of butter. *HUGE TIME SAVER: Instead of cooking the sauce first and then the chicken, have them both going at the same time. By the time the sauce is finished, the chicken is browned and ready to be combined with the sauce. ** UPDATE** I substituted fat free buttermilk for the half&half, yogurt, and lemon (cuts way down on the fat and ingredients). While the sauce was simmering, I ground the cashews in a blender and then added the sauce (minus the bay leaf) to the blender to puree all the onion pieces and cashews into a smooth and creamy sauce. Otherwise, you'll end up with small bits of onion and nuts - not bad, but better smooth. I then poured the sauce onto the chicken and simmered with the bay leaf until cooked. Other lower fat options for half&half are light cream and nonfat evaporated milk, but I liked the nonfat buttermilk the best because it did not separate when heated.
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