Sauteed Chicken With Caraway And Cream

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 whole boneless skinless chicken breasts
• salt
• fresh ground black pepper
• 1/2 cup vegetable oil
• 10 mushrooms, sliced
• 6 shallots, minced
• 2 tablespoons caraway seeds, chopped
• 2 cups madeira wine
• 1 ounce morels or 1 ounce other dried mushroom, soaked in 3/4 cup hot water for 30 minutes, and chopped roughly
• 4 cups chicken stock
• 2 cups heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 dashes hot sauce

Recipe

• 1 cut chicken into 1/2-inch wide strips and season with salt and pepper.
• 2 combine in a medium mixing bowl with 2 t vegetable oil.
• 3 toss to coat.
• 4 heat remaining oil in a large skillet over high heat.
• 5 fry chicken strips until golden all over but pink inside, about 1 minute per side.
• 6 remove from pan and reserve.
• 7 in same pan, add mushrooms and shallots and cook over moderate heat until soft, about 2 minutes.
• 8 add caraway seeds and carefully cook just until aroma is released, about 1 minute. (it's easy to burn the seeds).
• 9 remove from heat.
• 10 add madeira and cook over high heat until reduced by half and stir in drained soaked mushrooms and cream.
• 11 reduce by about half, or until cream has thickened sauce to suit your taste.
• 12 reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat.
• 13 when sauce returns to a boil, remove from heat, and serve.
• 14 spoon chicken over a bed of wide egg noodles.
• 15 ladle on sauce and serve immediately.