Sauteed Chicken With Caraway And Cream - cooking recipe

Ingredients

6 whole boneless skinless chicken breasts
salt
fresh ground black pepper
1/2 cup vegetable oil
10 white 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

Preparation

Cut chicken into 1/2-inch wide strips and season with salt and pepper.
Combine in a medium mixing bowl with 2 T 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.