Sauteed Chicken With Caraway And Cream

Recipe Ingredients

6		Boneless skinless chicken breasts
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Vegetable oil
10		White mushrooms - sliced
6		Shallots - minced
2 tablespoons	30ml	Caraway seeds - chopped
2 cups	474ml	Madeira
1 oz	28g	Morel or other dried mushrooms - soaked in
3/4 cup	177ml	Hot water - for 30 minutes,
		And then roughly chopped
4 cups	948ml	Chicken stock
2 cups	474ml	Heavy cream
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3		Hot sauce
1		Egg Noodles - see * Note

Recipe Instructions

* Note: See the "Wide Egg Noodles" recipe which is included in this collection.

Cut chicken into 1/2-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. Add the chicken stock 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.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # WT-1B06 broadcast 05-20-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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