Chicken Tetrazzini
Source of Recipe
old files
Recipe Introduction
I make this dish all the time.........
it makes it real easy when you buy the already roasted chickens from Sam's, or the market
This creamy noodle dish, named for Italian opera singer Luisa Tetrazzini(1871 - 1940), probably originated in San Francisco.
List of Ingredients
1/2 lb. wide egg noodles
8 tbs. butter
1/2 lb. white mushrooms, sliced
5 tbs. flour
Salt
Freshly ground black pepper
3 cups Chicken Stock
1-1/3 cups heavy cream
1/3 cup dry sherry
3 cups coarsely chopped cooked chicken
1/4 tsp. freshly ground nutmeg
1/4 cup freshly grated parmigiano-Reggiano
Fresh parsley (optional)
Recipe
Bring a large pot of salted water to a boil over medium-high heat.
Add noodles and cook until tender, about 8 minutes. Drain, then transfer to a medium baking dish and toss with 1 tbs. butter.
Preheat oven to 375ø. Melt 2 tbs butter in a large skillet overmedium-high heat. Add mushrooms and cook until lightly browned, 3 - 5 minutes. Scatter mushrooms over noodles.
Reduce heat to medium-low and melt remaining 5 tbs butter in same skillet. Sprinkle in flour, season to taste with salt and pepper, and cook, stirring constantly, for 2 minutes. Increase heat to medium, gradually whisk in
stock and simmer until sauce thickens, about 7 minutes. Add cream, sherry, and turkey, then adjust seasoning with salt, pepper, and nutmeg.
Spoon chicken and sauce over noodles, then sprinkle with
parmigiano-reggiano. Bake until sauce is bubbly, about 20 minutes. Heat broiler and brown for 3 - 5 minutes. Garnish with parsley, if you like.
serves 6
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