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Ligonier Tavern Chicken Tetrazzini




Source of Recipe


Ligonier Tavern


Recipe Introduction


Executive chef Lynn Barefoot of the Ligonier Tavern says that Chicken Tetrazzini is said to have been created for opera star Luisa Tetrazzini. He uses easy-to-eat penne pasta in this dish instead of the traditional spaghetti to streamline preparation and cooking time. There is no baking involved.




List of Ingredients




1 ounce (2 tablespoons) butter
6 ounces skinless boneless chicken breasts, cut into strips
2 cloves garlic, minced
4 medium-size button mushrooms, sliced
Pinch of fresh thyme leaves
Pinch of salt
Freshly ground black pepper
1 ounce (2 tablespoons) dry sherry
1 ounce (2 tablespoons) chicken stock
3 ounces heavy whipping cream, more if needed
2 ounces grated Parmesan cheese, divided
2 to 3 tablespoons chiffonade of fresh basil leaves, divided
4 ounces cooked penne pasta


Recipe



Heat a saute pan briefly over high heat and add the butter. When the butter is melted, add the chicken strips and saute, tossing, until the chicken turns opaque, for several minutes. Add the garlic and toss, sauteing for about 1 minute. This will caramelize the garlic and keep it from burning.

Add the mushrooms and saute for a few more minutes. Season with the thyme, salt and a pinch of black pepper; combine.

Add the sherry to the pan and deglaze, stirring. Let reduce until syrupy, then add the chicken stock. Let come to a simmer, then add 3 ounces whipping cream. Add most of the Parmesan cheese and some of the fresh basil. Bring to a simmer and let reduce until the sauce coats the back of a spoon.

If the sauce breaks, add 2 more tablespoons cream and stir -- the sauce will come together.

Add the penne; stir to coat and heat thoroughly. Turn the mixture into a shallow plate and sprinkle with the remaining Parmesan and fresh basil shreds. Grate black pepper over the top.

Makes 1 generous serving.