Sauteed Chicken With Caraway And Cream
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Sauteed Chicken With Caraway And Cream
  Chicken    Caraway    Creams  
Last updated 6/12/2012 12:59:31 AM. Recipe ID 22502. Report a problem with this recipe.
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      Title: Sauteed chicken with caraway and cream
 Categories: Toohot
      Yield: 4 Servings
 
      6    Skinless, boneless whole
           Chicken breasts
           Salt and freshly ground
           Black pepper
    1/2 c  Vegetable oil
     10    White mushrooms, sliced
      6    Shallots, minced
      2 tb Caraway seeds, chopped
      2 c  Madeira
      1 oz Morel or other dried
           Mushrooms, soaked in 3/4 cup
           Hot water for 30
           Minutes, and chopped
           Roughly
      4 c  Chicken stock
      2 c  Heavy cream
    1/2 ts Salt
    1/4 ts Black pepper
      3 ds Hot sauce
 
  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. 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
  




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Recipe ID 22502 (Apr 03, 2005)

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