Elegant Chicken Tetrazzini |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I adapted a recipe from Jackie Olden's Can We Cook book. This is a delicious dish and fancy enough to serve at a dinner party. My family loves this dish. Definitely not a low fat recipe. This recipe is named after a soprano singer from Italy. Ingredients:
1 1/2 lbs boneless skinless chicken breasts (approx. 4-6 breasts) |
4 ounces noodles, cooked |
1 teaspoon salt |
2 tablespoons butter |
4 tablespoons parmesan cheese, grated |
2 (10 3/4 ounce) cans chicken broth |
1/2 lb mushroom, sliced |
2 tablespoons butter |
1 tablespoon romano cheese, grated |
salt and pepper |
2 teaspoons garlic, minced |
1/4 cup butter |
1/3 cup flour |
2 cups cream or 2 cups half-and-half |
1 cup chicken broth |
1/2 cup white wine |
salt |
Directions:
1. Simmer chicken in chicken broth until tender.
2. When chicken is done, remove from broth and cut into bite size pieces. Save one cup of the broth and discard the rest.
3. Sauce:.
4. Melt 1/4 cup butter in small sauce pan then add 1/3 flour and cook for 2 minutes Slowly add 2 cups cream,1 cup broth, salt and 1/2 cup wine. Cook gently stirring often, about 5 minutes.
5. Meanwhile, once the noodles are cooked, drain them and season with 1 teaspoons salt, butter, parmesan cheese and 1 cup of the sauce. Put this mixture into a greased, shallow baking dish.
6. Saute mushrooms in 2 tablespoons butter for 3 to 4 mins., then season with salt, pepper and garlic for several minutes until tender.
7. Put mushrooms over noodles and then add chicken breast. Cover with the remaining sauce and sprinkle parmesan cheese and romano cheese over the top and bake at 350 degrees for 30 minutes.
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