Wednesday, August 12, 2009

Chicken Tetrazinni


I had a delicious chicken tetrazinni at a resturant a couple weeks ago and it was delicious. This Tuesday was my day to cook for a few of my friends, we rotate houses and cook for each other once a week, and I thought it would be a perfect time to try to cook it. It takes almost two hours to make but it's well worth it! I took Giada De Laurentiis' recipe and tweaked it a bit.



Ingredients:
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 package sliced mushrooms
1 large onion, finely chopped
5 cloves garlic, minced
1/2 tablespoon thyme
1/2 cup dry white wine
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
1 cup grated Parmesan/Motzorella
1/4 cup dried Italian-style breadcrumbs
Directions
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 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. This is the time consuming part, I think it's a good job for an assistant :)

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, salt, and pepper. Increase the heat to high. Cover and bring to a boil, watch the sauce as it will start to burn if you don't stir. 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 and return to pan. Add sauce and chicken mixture to the drained pasta. 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, watch it since all ovens are different, mine took about 20 minutes!

Let the dish cool before serving as it's extremely hot when it comes out of the oven.






1 comment:

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