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How To make Gourmet's Chicken Tetrazzini
4 lb Chicken, cut in pieces
1/2 lb Mushrooms, thinly sliced
5 tb Unsalted butter
1/2 lb Spaghetti
2 tb Flour
1 c Heavy cream
3 tb Medium dry sherry
Nutmeg to taste 1/2 c Parmesan cheese, grated
In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite.
How To make Gourmet's Chicken Tetrazzini's Videos
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Chicken Piccata Recipe - How to Make Chicken Piccata - Chicken with Lemon Caper Sauce
Learn how to make a Chicken Piccata Recipe! Visit for the ingredients! Plus, more info and over 500 additional original video recipes. I hope you enjoy this Chicken Piccata Recipe!
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
????PRINT THIS RECIPE:
????MORE CHICKEN RECIPES:
►CHICKEN PESTO PASTA -
►CHICKEN NOODLE SOUP -
►AUTUMN CHICKEN SALAD -
►CHICKEN TETRAZZINI CASSEROLE -
►STUFFED CHICKEN PARMESAN -
►GARLIC BUTTER STUFFED CHICKEN -
►SPATCHCOCK CHICKEN -
►HOW TO CUT A CHICKEN -
►CHICKEN PESTO ROLL-UPS -
►CHICKEN MADEIRA -
►AVOCADO CHICKEN SALAD -
►CHEESY CHICKEN FRITTERS -
►CHICKEN STIR FRY -
►CREAMY CHICKEN & RICE -
►TERIYAKI CHICKEN -
►CHICKEN MEATBALLS IN CREAM SAUCE -
►CHICKEN & MUSHROOM CASSEROLE -
►CHICKEN CHILI -
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Leftover Turkey? ???? Try this Creamy Turkey Tetrazzini with a Totally Homemade Sauce! Turkey Casserole
Get ready to elevate your culinary skills with this Creamy Turkey Tetrazzini featuring a luscious homemade sauce. In this quick yet gourmet journey, I'll unveil the secrets to creating a silky, flavorful elixir that transforms leftover turkey into a dining masterpiece.
???? Sauce Crafting Adventure:
Join Me as I sauté mushrooms to perfection, add succulent leftover turkey, and then weave the magic of my homemade creamy sauce. This is more than a recipe; it's a culinary revelation that turns simple ingredients into a symphony of flavors.
???? Visual and Taste Extravaganza:
Picture the decadence as the creamy elixir cascades over pasta, enveloping every bite in richness. The finale? A trip to the oven for a golden finish that's as visually stunning as it is mouthwatering.
???? Why the Homemade Sauce Matters:
This isn't just about cooking; it's about creating an experience. The homemade sauce elevates the dish from ordinary to extraordinary, making this Creamy Turkey Tetrazzini a must-have in your culinary repertoire.
Turkey Tetrazzini Ingredients
8oz or 227g box of mushrooms
6 tbsp or 84g unsalted butter (1 tbsp or 14g to sauté the mushrooms and onions and 5 tbsp or 70g for the roux)
2 tbsp or 30ml olive oil
1 large chopped white onion
4 minced cloves of garlic
Handful of fresh thyme
1/4 cup or 63ml white wine
5 tbsp or 40g all-purpose flour
1 cup or 250ml chicken broth
2 cups or 500ml milk
2 cups or 500ml heavy cream
4 to 5 cups of shredded turkey
1 cup or 140g frozen peas
Handful of flat leaf parsley
16oz spaghetti
1 cup or 95g grated parmesan cheese
1/2 cup or 58g bread crumbs
Salt and pepper to your taste
Serves 6 to 8
Bake in the oven at 450˚ F or 232˚ C for 25 minutes and then Broil for a few minutes until the crust is lightly golden brown
Chapters
0:26 Prep Work
1:06 How to make the sauce
2:45 How to make the roux
4:47 How to cook the pasta
5:06 How to make the breadcrumb topping
6:04 How to make tetrazzini casserole
7:04 How to bake the leftover turkey casserole
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Julia's Sunday Dinners Sea. 2, Ep. #4 - Chicken Tetrazzini Part 1/2
Enjoy one of my favorite recipes as Julia's Sunday Dinners shows you how to make Chicken Tetrazzini.
Recipe to come later.