Chicken Tetrazzini
Chicken Tetrazzini is an American dish. It's unclear which chef, but a chef, created it in honor of Italian opera singer Luisa Tetrazzini when she debuted as Gilda in Rigoletto in San Francisco in 1905.
Ingredients
- 1 tablespoon butter -- for pan
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- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 4 skinless boneless chicken breasts
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
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- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 pound crimini mushrooms -- sliced
- 1 large yellow onion -- finely chopped
- 5 cloves garlic -- minced
- 1 tablespoon chopped fresh thyme leaves
- 3/4 cup dry white wine
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- 3 tablespoons butter
- 1/3 cup flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 cup chicken stock
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons Kosher salt
- 3/4 teaspoon freshly ground black pepper
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- 12 ounces linguine
- 3/4 cup thawed frozen peas
- 1/4 cup chopped Italian parsley
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- 1 cup grated Asiago
- 1/4 cup dried Italian-style breadcrumbs
- 3 tablespoons butter
Instructions
- Preheat oven to 450º F.
- Spread one tablespoon of butter in a 9-inch X 13-inch baking dish. Melt one tablespoon of butter and one tablespoon of oil in a deep large frying pan or Dutch oven over medium-high heat. Sprinkle the chicken with the salt and pepper. Add the chicken to the hot pan and cook until lightly browned and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-sized pieces. Put the chicken in a large bowl.
- Meanwhile, add one tablespoon of butter and one tablespoon of oil to the same pan. Add the mushrooms and sautÈ over medium-high heat until the mushrooms' liquid evaporates and the mushrooms are lightly brown, about 3-4 minutes. Add the onion, garlic, and thyme; sautÈ until the onion is translucent, about 7-8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt three tablespoons of butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, stock, nutmeg, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, frequently whisking, about 8-10 minutes.
- Bring a large pot of water to a boil. Add a handful of salt and the linguine. Cook until it is al dente, occasionally stirring, about 8 - 9 minutes. (Check the package for their timing recommendation.) Drain well. Add the linguine, peas, parsley, and sauce to the chicken mixture. Toss until the sauce coats the pasta and the mixture is incorporated.
- Transfer the tetrazzini to the prepared baking dish. Stir the Asiago and breadcrumbs together in a small bowl. Sprinkle the breadcrumb mixture over the tetrazzini--dot evenly with the three tablespoons of butter. Bake, uncovered, until golden and bubbly, about 25 - 30 minutes. Tent the top with foil if the top is getting too brown.
Notes
Copyright:
Chef Laura Bonicelli
Chef Laura Bonicelli
Nutrition
Calories: 380kcalCarbohydrates: 33gProtein: 20gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 67mgSodium: 662mgPotassium: 521mgFiber: 2gSugar: 7gVitamin A: 559IUVitamin C: 2mgCalcium: 231mgIron: 1mg
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