"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Tetrazzini Recipe

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This recipe for Chicken Tetrazzini, by , is from The Intelligencer Cookbook Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Janice Lynch, R.R. # 5, Belleville (1985)


4 to 6 chicken breasts
2 c water
1 c dry white wine
2 carrots sliced
1 medium sized onion chopped
1 tsp parsley
1/4 tsp thyme
1 1/2 tsp salt
6 tbsp. butter
5 tbsp. flour
1/2 c light cream
3/4 c parmesan cheese
3/4 lb sliced mushrooms

Place chicken in deep pot and add water, wine, carrots, onion, parsley, thyme and salt. Bring to a boil and simmer covered for about 40 min. Pour broth through strainer and save. When chicken is cool remove skin and bones and cut into pieces. Melt 2 tbsp. butter, mix in flour and blend in chicken broth and cream. Stir in cheese. Melt remaining 4 tbsp. butter and quickly sautÚ mushrooms. Mix into sauce along with 8 oz cooked spaghetti or linguine noodles and chicken. Bake at 375║F for 15 min.




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