Sauteed chicken with caraway and cream

4 servings

Ingredients

Quantity Ingredient
6 Skinless, boneless whole
Chicken breasts
Salt and freshly ground
Black pepper
½ cup Vegetable oil
10 White mushrooms, sliced
6 Shallots, minced
2 tablespoons Caraway seeds, chopped
2 cups Madeira
1 ounce Morel or other dried
Mushrooms, soaked in 3/4 cup
Hot water for 30
Minutes, and chopped
Roughly
4 cups Chicken stock
2 cups Heavy cream
½ teaspoon Salt
¼ teaspoon Black pepper
3 dashes Hot sauce

Directions

Cut chicken into ½-inch wide strips and season with salt and pepper.

Combine in a medium mixing bowl with 2 tablespoons vegetable oil.

Toss to coat.

Heat remaining oil in a large skillet over high heat. Fry chicken strips until golden all over but pink inside, about 1 minute per side. Remove from pan and reserve.

In same pan, add white mushrooms and shallots and cook over moderate heat until soft, about 2 minutes. Add caraway seeds and carefully cook just until aroma is released, about 1 minute. (It=s easy to burn the seeds.) Remove from heat. Add Madeira and cook over high heat until reduced by half, and stir in drained soaked mushrooms. and cream. Reduce by about half, or until cream has thickened sauce to suit your taste.

Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat. When sauce returns to a boil, remove from heat, and serve. Spoon chicken over a bed of Wide Egg Noodles. Ladle on sauce and serve immediately. Yield: 4 to 6 servings

TAMALES WORLD TOUR SHOW #WT1B06

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