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Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, October 5, 2008


9 T. butter
2 T. olive oil
4 boneless skinless chicken breasts
2 1/4 t. salt
1 1/4 t. freshly ground black pepper
1 lb. white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T. chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk, at room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 t. ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan cheese
1/4 cup dried Italian-style breadcrumbs

Preheat oven to 450 degrees.

Spread 1 T. of butter over a 13x9x2" baking dish. Melt 1 T. each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle chicken with 1/2 t. each of salt and pepper. Add chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer chicken to a plate to cool slightly. Coarsely shred the chicken into bite-sized pieces and into a large bowl.

Meanwhile add 1 T. each butter and oil in the same pan. Add the mushrooms and saute over medium-high until the liquid from the mushrooms evaproates and the mushrooms become a pale golden color, about 12 minutes. Add the onion, garlic and thyme and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl of chicken.

Melt 3 more T. butter in the same pan over medium-low heat. Add the flour and whisk for two minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 t. salt and remaining 3/4 t. pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still al dente. Drain. Add the linguine, sauce, peas and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle over the pasta. Dot with the remaining 3 T. butter and bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.




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