"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

CHICKEN TETRAZZINI WITH ARTICHOKE HEARTS Recipe

  Tried it? Rate this Recipe:
 

 

CHICKEN TETRAZZINI WITH ARTICHOKE HEARTS image

 

This recipe for CHICKEN TETRAZZINI WITH ARTICHOKE HEARTS, by , is from OUR FAMILY 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!

Contributor:  
Contributor:  
Mom's Recipe

Category:
Category:

Ingredients:  
Ingredients:  
5 tbs butter
2 tbs olive oil
2 boneless skinless chicken breast halves
1 tsp salt
1/2 tsp ground pepper
1/2 pound slice white mushrooms
1/2 large or 1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp dried thyme
1/2 cup dry white wine
3 tbs all purpose flour
2 cups whole milk
1/2 cup heavy cream or half and half
1/2 cup chicken broth
dash ground nutmeg
13 1/2 oz canned artichoke hearts-drained
1 tbs dried parsley
1 1/2 cups grated Parmesan cheese
1/4 cup dried Italian style bread crumbs
1/2-1 pound linguine or fettuccine-cooked and drained

Directions:
Directions:
Lightly grease a 13 x 9 baking dish. Melt 1 tbs of butter and 1 tbs of olive oil in large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 tsp salt and pepper and cook until pale golden and just cooked through, about 4 minutes per side. Transfer chicken to a cutting board and allow to cool slightly, then chop into bit sized pieces.

Meanwhile, add 1 tbs butter and 1 tbs of olive oil to same pan, add the mushrooms and saute over medium-high heat until mushrooms release their liquid and become pale brown, about 10 minutes. Add the onion, garlic and thyme and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until wine evaporates, about 2 minutes. Transfer the cut up chicken and mushroom mixture to a large bowl.

Melt 3 tbs butter in the same pan over medium heat, add the flour and whisk for 2 min. Whisk in milk, cream, broth, nutmeg and remaining salt and pepper. Cook until sauce thickens about 8 minutes, add 1/2 to 1 cup Parmesan and cook until cheese melts.

Add the sauce to the chicken-mushroom mixture and toss until well mixed. Transfer the mixture to the baking dish . Stir 1/2 cup of the Parmesan into the bread crumbs and sprinkle over the pasta (if desired sprinkle with melted butter). Bake uncovered in a 400 degree oven for approximately 30-45 minutes.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

Bookmark and Share

 

 

1W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 1,500,000 in our family cookbooks!