November 16, 2008

• Chicken Tetrazzini

  I normally hate it when people post recipies, but I couldn't resist.  I've made this dish about three times now and I absolutely LOVE it.  I wish it didn't take so long to make otherwise I'd make it every week.  The first time I made it, it took me 3 hours, the second time 2 1/2, the third time, 2 hours.  So for anyone who cares to make the best meal of their life:

  Chicken Tetrazzini

  9 tablespoons butter
  2 tablespoons olive oil
  4 boneless skinless chicken breasts
  2 1/4 teaspoons salt
  1 1/4 teaspoons freshly ground black pepper
  1 pound white mushrooms, sliced  (or diced)
  1 large onion, finely chopped
  5 cloves garlic, minced
  1 tablespoon chopped fresh thyme leaves  (or 1 tsp dried)
  1/2 cup dry white wine  (or 1/2 cup chicken stock)
  1/3 cup all-purpose flour
  4 cups whole milk, room temperature
  1 cup heavy whipping cream, room temperature
  1 cup chicken broth
  1/8 teaspoon ground nutmeg
  12 ounces linguine  (or 12 oz. penne)
  3/4 cup frozen peas (can omit)
  1/4 cup chopped fresh Italian parsley leaves
  1 cup grated Parmesan
  1/4 cup dried Italian-style breadcrumbs (can omit)

  Preheat the oven to 450 degrees F.
  Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish.
  Melt 1 tablespoon each of butter and oil in a deep large nonstick
  frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.

  Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add
  the mushrooms and saute over medium-high heat until the liquid from the
  mushrooms evaporates and the mushrooms become pale golden, 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
  with the chicken.

  Melt 3 more tablespoons butter in the same pan over medium-low heat.
  Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth,
  nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon
  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 firm to the bite, stirring occasionally,
  about 9 minutes. 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 the cheese mixture
  over the pasta. Dot with the remaining 3 tablespoons of butter. Bake,
  uncovered, until golden brown on top and the sauce bubbles, about 25
  minutes.

  • 10:56 pm
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