Sauteed Chicken With Caraway And Cream Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
6: Skinless, boneless whole
Chicken breasts,
Salt and freshly ground,
Black pepper,
1/2 cup: Vegetable oil,
10: White mushrooms, sliced
6: Shallots, minced
2 tbsp: Caraway seeds, chopped
2 cup: Madeira,
1 ounce: Morel or other dried,
Mushrooms, soaked in 3/4 cup
Hot water for 30,
Minutes, and chopped
Roughly,
4 cup: Chicken stock,
2 cup: Heavy cream,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
3 dash: Hot sauce,
Directions:
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
TAMALES WORLD TOUR SHOW #WT1B06
Source from luhu.jp
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
Source from luhu.jp
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