Tasty Chicken Tetrazzini

13
Ingredients

15m
Prep Time

25m
Cook Time

40m
Ready In

Recipe: #18131

March 17, 2015

Categories: Chicken, Italian, No Eggs, Wine, Fresh Tomatoes Herbs, Boneless Pieces, Chicken Dinner, Italian Dinner, more

recipe by:
Wayne Peters

"This is a meal that I made up on a whim. If you like gourmet with a rich sauce, this is it!"

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (343.6 g)
Calories 460.2
Total Fat - 27.9 g
Saturated Fat - 15.9 g
Cholesterol - 172 mg
Sodium - 454.7 mg
Total Carbohydrate - 7.2 g
Dietary Fiber - 1.3 g
Sugars - 3.5 g
Protein - 43.2 g
Calcium - 235.1 mg
Iron - 1.8 mg
Vitamin C - 5.7 mg
Thiamin - 0.2 mg

FOR THE CHICKEN

Step 1

Add milk in medium size bowl along with breadcrumbs in another bowl and then dip chicken in milk then in breadcrumbs.

Step 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.

Step 3

Remove and set aside.

FOR THE SAUCE

Step 4

Put other 1/2 of the butter in large saucer pan over medium high heat.

Step 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.

Step 6

While mushrooms are cooking, cut off outer layer of tomatoes so only tomato inners are left. Crush with a chopper.

Step 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.

Step 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.