Best 4 Sauteed Chicken With Caraway And Cream Recipes

SAUTEED CHICKEN WITH QUICK MOLE SAUCE AND CILANTRO RICE

Steps:

• Puree 1 cup of the cilantro with 13/4 cups water in a blender.
• Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the rice and cook, stirring, until opaque, about 1 minute. Add the cilantro water and 1/2 teaspoon salt and bring to a boil. Cover, reduce the heat to low, and cook, undisturbed, until the rice is tender and absorbs all the liquid, about 18 minutes. Let stand, covered, until ready to serve. Fluff with a fork and stir in the remaining 1/2 cup cilantro before serving.
• Sprinkle the chicken with 1/2 teaspoon of the five-spice, 3/4 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon of oil a large skillet over medium-high heat. Add the chicken and cook, flipping once, until golden brown on both sides and partially cooked through, 6 minutes per side. Transfer the chicken to a plate.
• Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the chile powder, garlic and remaining 1/2 teaspoon five-spice and cook, stirring, for 30 seconds. Add 1/2 cup water and stir to combine. Add the nut butter, soy sauce, sugar, and cocoa powder and whisk until combined. Add 1 more cup water and bring to a simmer.
• Add the chicken to the sauce and simmer, flipping occasionally, until it is cooked through and the sauce has thickened, about 12 minutes. Serve the chicken and mole sauce with the cilantro rice on the side.

SAUTéED CHICKEN BREASTS WITH FRESH CORN, SHALLOTS AND CREAM

Steps:

• Sprinkle chicken breasts on both sides with salt and pepper.
• Cut the kernels from the ears of corn. There should be about 1 cup. Set aside.
• Heat butter in a skillet large enough to hold the breasts in one layer. Add the chicken, cook 3 minutes and turn. Cover and cook 5 minutes longer.
• Transfer chicken pieces to a hot serving dish. To the skillet add shallots and cook briefly. Add wine and bring to the boil. Add the corn and stir in mustard.
• Add cream and stir to blend. Bring to the boil and add the chervil or parsley. Pour and scrape the sauce over the chicken pieces and serve.

SAUTEED CHICKEN WITH CARAWAY AND CREAM

Steps:

• 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.

CHICKEN AND CARAWAY SCHNITZEL WITH BUTTERMILK SPAETZLE

Steps:

• Using a meat mallet, pound the chicken thighs to 1/4" thick. Place the garlic, paprika, caraway seeds, wine, salt and pepper in a medium bowl and mix to combine. Add the chicken and toss to combine. Refrigerate for 15 minutes to marinate.
• To make the spaetzle, place the flour, eggs, buttermilk and salt in a large bowl and whisk to combine. Bring a large pot of salted water to a boil. In batches, push spoonfuls of the batter through the holes of a colander into the boiling water to make small dumplings. Cook for 1 minute or until the spaetzle rises to the surface. Remove with a slotted spoon and set aside. Repeat with the remaining batter. Keep spaetzle warm.
• Place the flour, salt and pepper in a medium bowl and mix to combine. Place the eggs and buttermilk in a separate bowl and whisk to combine. Place the breadcrumbs in a third bowl. Dust the marinated chicken with the flour, dip into the egg mixture and press into the breadcrumbs to coat.
• Pour oil into a large frying pan to a depth of 1" and heat over high heat. Cook the chicken in batches, turning, for 3-4 minutes or until golden and cooked through. Drain on paper towels, set aside and keep warm.
• Heat another large frying pan over high heat. Add the butter and cook for 3-4 minutes or until it starts to foam. Add the sage and cook for 1 minute. Add the spaetzle and toss to coat. Divide the schnitzels between serving plates, top with the spaetzle mixture and serve with lemon wedges.