1

Drain and rinse the soaked cashews and add to a high-powered blender along with the water, nutritional yeast, lemon juice and salt. Blend on high until smooth and creamy. Set aside.

2

Place the chicken breast on a cutting board and pound until flattened to about ½” thickness and season with salt and pepper. Add the flour and lightly coat on all sides.

3

In a large skillet over medium heat, add half the oil. Once hot, add the chicken breast and cook about 4 to 5 minutes per side, until crispy on both sides. Remove and set aside.

4

In the same skillet, add the remaining oil and then add the shallot and mushrooms and season with salt and pepper. Cook for about 5 minutes, until they have released some liquid. Add the garlic during the last minute. If the mixture is sticking to the pan, deglaze with a splash of chicken broth.

5

Reduce the heat to medium-low and add the cashew cream to the mushrooms along with the chicken broth and stir to coat. Cook for 1 to 2 minutes, until thickened. Add the chicken back to the pan and cover with the mushrooms and cream, just until the chicken is heated through.

6

Divide onto plates, and top with chopped parsley. Enjoy!

7

Substitutions: No nutritional yeast: omit. No spelt flour: use another type of flour, such as almond flour, gluten free all-purpose flour, or regular all-purpose flour. No cremini mushrooms: use another type of mushroom.