chicken breasts, cut into strips
ghee, for cooking
APB
Nut Cream
1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.
2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.
3) Turn strips over and re-season.
4) Cook until chicken is done inside and nicely golden brown on both sides.
5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.
6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."
7) Return chicken to sauce and serve with rice and Spicy Beans.
ghee, for cooking
APB
Nut Cream
1) Melt ghee into a heavy-duty metal skillet that is NOT non-stick. Place chicken strips into hot ghee and begin cooking over medium-high heat. Move often at first to prevent sticking.
2) Sprinkle chicken with APB and dried mustard. Cook until it looks as if chicken is cooked through halfway from the bottom.
3) Turn strips over and re-season.
4) Cook until chicken is done inside and nicely golden brown on both sides.
5) Remove chicken strips to separate container and add hot water to skillet to loosen drippings from the cooking chicken in the ghee. Scrape with a metal spatula if necessary.
6) Stir more mustard and APB into this liquid, seasoning to taste, then stir in nut cream to thicken and make "creamy."
7) Return chicken to sauce and serve with rice and Spicy Beans.
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