Name: Sauteed Chicken with Caraway And Cream
Ingredients: 6 Whole Boneless skinless chicken breasts; Salt; to taste; Freshly-ground black pepper; to taste; 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 c Hot water; for 30 minutes,; And then roughly chopped; 4 c Chicken stock; 2 c Heavy cream; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper; 3 ds Hot sauce; 1 Wide Egg Noodles; see * Note

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Grains, Dairy, Eggs	Niger	Tamwt02	4	servings

INGREDIENTS

6		Whole Boneless skinless chicken breasts
		Salt; to taste
		Freshly-ground black pepper; to taste
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	c	Hot water; for 30 minutes,
		And then roughly chopped
4	c	Chicken stock
2	c	Heavy cream
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper
3	ds	Hot sauce
1		Wide Egg Noodles; see * Note

INSTRUCTIONS

* Note: See the "Wide Egg Noodles" recipe which is included in this
collection.
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. Add the
chicken stock 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. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B06 broadcast 05-20-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
09-22-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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