Sauteed Chicken With Caraway And Cream
Serves: 4
Vicente Kshlerin
1 January 1970
Based on User reviews:
44
Spice
61
Sweetness
51
Sourness
42
mins
Prep time (avg)
3.1
Difficulty
Ingredients:
1 tsp
Salt1 cup
Vegetable Oil2 tbsps
Caraway Seeds (chopped)2 cups
Madeira4 cups
Chicken Stock2 cups
Heavy Cream1 tsp
Black PepperDirections:
1
Cut chicken into 1/2-inch wide strips and season with salt and pepper
2
Combine in a medium mixing bowl with 2 tablespoons 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 white 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
9
(It's easy to burn the seeds
10
) Remove from heat
11
Add Madeira and cook over high heat until reduced by half, and stir in drained soaked mushrooms, stock and cream
12
Reduce by about half, or until cream has thickened sauce to suit your taste
13
Reduce heat, stir in remaining seasonings, and return chicken and juices to pan to reheat
14
When sauce returns to a boil, remove from heat, and serve
15
Spoon chicken over a bed of Wide Egg Noodles
16
Ladle on sauce and serve immediately