Sauteed Chicken With Caraway and Cream

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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