Sakuuya
04-08-2012, 07:38 PM
I decided to make a series of posts from time to time, if the admins and mods do not mind, called "Cooking with Sakuuya"! Each post will be a how to with a different recipe! So now: let's get to the recipe for this post!
http://img4.myrecipes.com/i/recipes/sl/06/04/tetrazzini-sl-1176192-l.jpg
Chicken Tetrazzini!
What you'll need
9 tablespoons of butter
2 tablespoons of olive oil
4 boneless, skinless chicken breasts
2 1/4 teaspoons of salt
1 1/4 teaspoons of ground black pepper
1 pound of sliced white mushrooms
1 finely chopped large onion
5 minced cloves of garlic
1 tablespoon of chopped thyme leaves
1/2 cups of dry white wine
1/3 cups of all-purpose flour
4 cups of room temperature whole milk
1 cup of room temperature heavy whipping cream
1 cup of chicken broth
1/8 teaspoon of ground nutmeg
12 ounces of linguine
3/4 cup of frozen peas
1/4 cup of chopped Italian parsley leaves
1 cup of grated Parmesan
1/4 cup of dried Italian-style breadcrumbs
Got it? Now let's get cooking!
Step One: Preheat your oven to 450 degrees Fahrenheit.
Step Two: Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Take the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Step Three: Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, this should take about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, this should take about 8 minutes. Add the wine and simmer until it evaporates, this should take about 2 minutes. Then put the mushroom mixture to the bowl with the chicken.
Step Four: Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, this should take about 10 minutes.
Step Five: Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Step Six: Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Step Seven: Serve and enjoy!
http://img4.myrecipes.com/i/recipes/sl/06/04/tetrazzini-sl-1176192-l.jpg
Chicken Tetrazzini!
What you'll need
9 tablespoons of butter
2 tablespoons of olive oil
4 boneless, skinless chicken breasts
2 1/4 teaspoons of salt
1 1/4 teaspoons of ground black pepper
1 pound of sliced white mushrooms
1 finely chopped large onion
5 minced cloves of garlic
1 tablespoon of chopped thyme leaves
1/2 cups of dry white wine
1/3 cups of all-purpose flour
4 cups of room temperature whole milk
1 cup of room temperature heavy whipping cream
1 cup of chicken broth
1/8 teaspoon of ground nutmeg
12 ounces of linguine
3/4 cup of frozen peas
1/4 cup of chopped Italian parsley leaves
1 cup of grated Parmesan
1/4 cup of dried Italian-style breadcrumbs
Got it? Now let's get cooking!
Step One: Preheat your oven to 450 degrees Fahrenheit.
Step Two: Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Take the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
Step Three: Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushrooms evaporates and the mushrooms become pale golden, this should take about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, this should take about 8 minutes. Add the wine and simmer until it evaporates, this should take about 2 minutes. Then put the mushroom mixture to the bowl with the chicken.
Step Four: Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, this should take about 10 minutes.
Step Five: Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
Step Six: Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Step Seven: Serve and enjoy!