Pine Nut and Basil chicken with Lobster Mushroom Beurre blanc

LORI

ingredients

For the chicken:
1/2 cup pine nuts, toasted
1/2 cup unbleached all-purpost flour
5 large basil leaves, cut into chiffonade
8 Gardein breasts (2, 7 ounce packages Gardein chicken-style filets)
Sea salt and freshly ground black pepper
4 tablespoons canola oil
For the lobster mushroom beurre blanc:
Sea salt
1 teaspoon extra virgin olive oil
2 shallots, minced
1 pound lobster mushrooms, cut into brunoise
1/2 cup dry white wine
1/2 cup regular Cashew Cream (page 26)
2 tablespoons nutritional yeast flakes
8 tablespoons Earth Balance, cut into tablespoon pieces
Juice of 1 lemon
1 tablespoon minced chives
Freshly ground black pepper
For the cashew cream (1/2 cup yield, to accommodate recipe requirements):
1/4 cup whole raw cashews (not pieces, which are often dry), rinsed very well under cold water. Put the cashew n a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. drain the cashews and rinse under cold water. Place in a blender with enough fresh cold waer to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

directions

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Directions
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1. Make the chicken: Preheat the oven to 200˚. In a food processor, pulse the pine nuts, flour, and basil. Transfer to a shallow bowl or plate.
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2. Season each side with salt and pepper, then press each side into the pine nut dredge.
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3. Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
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4. Place the breasts in the pan and cook until golden brown, about 2 minutes on each side. Remove to a wire rack set over a paper-towel-lined baking sheet and put in the oven to keep warm while you make the sauce.
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5. Make the lobster mushroom beurre blanc: Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
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6. Reduce the heat to low. Add the shallots and sauté until translucent but not browned, 2 to 3 minutes. Add the mushrooms and sauté for 2 minutes. Add the wine and cook until reduced by half. Add the Cashew Cream and continue to cook for 5 minutes, then whisk in the nutritional yeast.
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7. Remove from the heat. Whisk in the Earth Balance 1 tablespoon at a time, then sir in the lemon juice and chives. Season with salt and pepper to taste.
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8. Assemble the dish: Place potions of the Braised Kale and Roasted Fingerling Potatoes on each of 4 serving plates and top with two Gardein breasts. Spoon the beurre blanc over the breasts and drizzle a few drops around the edge of each plate. Serve immediately.