Tasty Chicken Tetrazzini

chicken tetrazzini recipe Ok. Let's get this straight. I absolutely love one of our local Italian bistros. Some of the best known pastas dishes. Ever. You see, I am a pasta nut. I love anything pasta. But I got to tell you. Even though I could dish up an Italian meal every night, and my daughter would love me all the more, Tam does not like it so much. This is not to say that she does not like my cooking - she really does, but she is not so much of a pasta gal. Too bad. Sucks to be me! So it was with such delight I got home, gathered the family, and asked every so gently (with a great big smile and overly exaggerated loud voice) [quote]WHO WANTS NOODLES???[/quote] Of course my little girl's day just got brighter as she screamed with joy... I do. I do! Well of course it is going to be that kind of a night. Get the chef hat on and let's cook a meal! Ok, I don't really have a chef hat, but you get the idea :) The key ingredient here is the cheese. Lots of it. And heavy cream. Also wine. And peppers. Ok, there is lots going on here to increase the flavor but the cheese really makes a difference in this dish. I tried boursin cheese and really liked it. It added a strong flavor that was not overpowering. If you decide to use a lighter flavor cheese, like a brand of havarti you may be disappointed. Remember, it is all in the richness of flavor that makes this recipe idea a keeper. Did I say rich flavor? You bet! ingredients chicken tetrazzini I suppose it would be a good time to jump right in there and talk about results. It was a smashing hit. I don't want to sound a bit narcissistic here but I knew I was cooking up something great! I was so confident that this recipe I was making up would be a hit, I called up my mother in law and asked her over for dinner. Now, I got to say this. I know when a recipe is really yummy when my immediate family (that is to say the ones living in my house) really love the cooking, but the real test is with mom. She has the final word. If it is so so, she will say "ya, it is so so. I really like it, but it is not your best." The polite proverbial way of saying yuck. But when she really loves a dish, man she really LOVES a dish. Know what I am saying? She goes into this wonderful chorus of praise that starts with her eyes getting really big, takes a deep breath, exclaims with as much muster as she can gather: OH. My. Good....ness. This is FANTASTIC. oh my. OH MY! I could eat this every night. Ya, I nailed this out of the park. Chicken Cooked Speaking of parks, it is almost spring time in these neck of the woods. The ice is beginning to melt, the snow piles are getting smaller and the days are joyfully becoming longer. I can't wait to get my gardening things out. Speaking of gardening, I have lots of sawdust that is starting to creep out of the melting snow next to the front porch. We have done a complete kitchen remodel over the winter that included tearing everything out and smashing all things! I can hear Tam's voice in the back of my mind: such a boy! Yup. We went right down to the studs, ripped the floor out and did all kinds of wonderful damage. Just like winter. And we saw something wonderful grow. A kitchen! Just like spring :) Ok, a stretch!!! Back to food. Here is another photo of this wonderful dish. And sometime soon I will post about the kitchen reno, because that is fun too! chicken tetrazzini recipe

Tasty Chicken Tetrazzini

Tasty Chicken Tetrazzini
Recipe Type: Dinner
Cuisine: Italian
Author: Wayne Peters
Prep time:
Cook time:
Total time:
Serves: 4
12 button mushrooms 1/4 cup bread crumbs 1/2 cup white wine 1/2 cup Parmesan cheese, grated 1/4 cup milk 1 cup heavy cream 3 tablespoons butter 1 cup tomato slices 2 tablespoons boursin cheese 1/4 cup fresh basil 1 pound skinless, boneless chicken breast, 4 halves 1/2 cup chicken broth 1/8 teaspoon black pepper
Ingredients
  • 12 button mushrooms
  • 1/4 cup bread crumbs
  • 1/2 cup white wine
  • 1/2 cup Parmesan cheese, grated
  • 1/4 cup milk
  • 1 cup heavy cream
  • 3 tablespoons butter
  • 1 cup tomato slices
  • 2 tablespoons boursin cheese
  • 1/4 cup fresh basil
  • 1 pound skinless, boneless chicken breast, 4 halves
  • 1/2 cup chicken broth
  • 1/8 teaspoon black pepper
Instructions
  1. Add milk in medium size bowl along with breadcrumbs in another bowl and then dip chicken in milk then in breadcrumbs.
  2. Add 1/2 of the butter in large pan over medium high heat, melt, and place chicken in pan and cook for 5 to 7 minutes or until chicken is cooked.
  3. Remove and set aside. FOR THE SAUCE
  4. Put other 1/2 of the butter in large saucer pan over medium high heat.
  5. Put in mushrooms for about 2 minutes making sure that they are well shaken (don’t want to burn them) while most of their water evaporates.
  6. While mushrooms are cooking, cut off outer layer of tomatoes so only tomato inners are left. Crush with a chopper.
  7. Add wine and the tomatoes and cook for about 2 minutes or up to the point most of the wine is evaporated. You want the wine to soak into the mushrooms for that wonderful flavor.
  8. Lower heat just a bit and add chicken broth and then heavy cream. Make sure that the cream sauce does not boil and cook for about 3 to 4 minutes stirring often.
  9. Add both kinds of cheeses and melt
  10. Add chicken into sauce for about 3 to 5 minutes
  11. Serve chicken on top of your favorite pasta or rice and enjoy!