Ingredients Jump to Instructions ↓

  1. 6 Boneless skinless chicken breasts

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 1/2 cup 118ml Vegetable oil

  5. 10 White mushrooms - sliced

  6. 6 Shallots - minced

  7. 2 tablespoons 30ml Caraway seeds - chopped

  8. 2 cups 474ml Madeira

  9. 1 oz 28g Morel or other dried mushrooms - soaked in

  10. 3/4 cup 177ml Hot water - for 30 minutes,

  11. And then roughly chopped

  12. 4 cups 948ml Chicken stock

  13. 2 cups 474ml Heavy cream

  14. 1/2 teaspoon 2 1/2ml Salt

  15. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  16. 3 Hot sauce

  17. 1 Egg Noodles - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Wide Egg Noodles" recipe which is included in this collection.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. This recipe yields 4 to 6 servings.


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