Chicken a la Nueces de la India (Chicken with Creamy Cashew Sauce)

Cut chicken into 4 equal pieces; cover with plastic wrap and gently pound with a mallet or the bottom of a skillet to an even thickness. Sprinkle both sides of the chicken with 1/4 teaspoon each salt and pepper.

Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Lightly dredge the chicken in flour, shaking off excess. (Discard any leftover flour.) Add the chicken to the pan in a single layer and cook, flipping once, until lightly browned, 3 to 4 minutes per side. Transfer to a platter, cover and keep warm.

Meanwhile, pulverize cashews in a blender or food processor to form a powder.

Heat the remaining 1 tablespoon oil in the pan. Add shallots and garlic and cook for 2 minutes. Add crushed red pepper and thyme and cook until the shallots are softened, 1 to 2 minutes more. Add broth and honey and stir until the mixture comes to a gentle boil.

Reduce heat to medium-low. Slowly add the ground cashews, stirring vigorously to prevent clumping. The sauce should thicken immediately. Add water as needed to achieve the consistency of gravy. Reduce heat to low and stir in the remaining 1/4 teaspoon each salt and pepper.

Return the chicken to the pan and cook over medium-low heat until an instant-read thermometer inserted in the thickest part registers 165°F, about 4 minutes.