Valentini’s Vicino Lago: Chicken Tetrazzini

By KBJR News 1

November 5, 2012 Updated Feb 1, 2013 at 12:31 PM CST

Chicken Tetrazzini

1 lb linguini noodles

3 cloves garlic mashed

1 bunch parsley, chopped

1/4 c olive oil

1/2 lb fresh mushrooms, sliced

2 bay leaves

salt & pepper

1 tsp garlic seasoned salt (Shake-On)

3/4 cups butter

1/2 c flour for roux

1/2 c flour for dusting

3-4 c hot chicken broth

1 1/2 c cream

1/2 c white wine

1 c Parmesan/ Mozzarella

6 large chicken breasts, cut in half

Coat chicken breasts with flour and sauté in oil. Salt & pepper well; add garlic seasoning and shake-on. Be sure chicken is well cooked before removing from pan. In drippings, add 1/4 cup butter, garlic, parsley, bay leaf, and mushrooms. Cook 4-5 minutes. In another sauce pan, melt 1/2 cup butter and add 1/2 c flour to make roux. Slowly add hot chicken broth and stir until thick. Stir in cream and wine. (Taste for seasoning). Cook noodles in salt water until al dente. Drain and coat with butter or oil and place in butted baking dish. Place chicken breasts o top. Cover with mushroom mixture. Pour sauce over everything. Sprinkle with cheeses. Bake 350 for 10 minutes. Serve and garnish with cheese and chopped parsley. Serve with fresh peas.

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