Chicken Tetrazzini is a creamy, comforting fibra dish mixed with chicken, mushrooms and peas!
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. Sopra Everyday Italian, Chef Nefrite De Laurentiis shares updated versions of the homey recipes she grew up with per mezzo di her Italian family. She’ll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd ora a cozy dinner for two. Buon fame!
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Chicken Tetrazzini
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 35 min
Prep: 35 min
Cook: 1 hr
Yield: 6 to 8 servings
Ingredients
9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly campo da gioco black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 tablespoon chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1/8 teaspoon campo da gioco nutmeg
12 ounces bavette
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs
Directions
Preheat the oven to 450 degrees F.
Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil per mezzo di 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 a causa di side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
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, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
Melt 3 more tablespoons butter per mezzo di the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk per mezzo di 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, about 10 minutes.
Bring a large pot of salted gabinetto to a boil. Add the bavette and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the bavette, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the fibra and the mixture is well blended.
Transfer the fibra mixture to the prepared baking dish. Stir the cheese and breadcrumbs per mezzo di a small bowl to blend. Sprinkle the cheese mixture over the fibra. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown tetto and the sauce bubbles, about 25 minutes.
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Nefrite’s Fan-Favorite Chicken Tetrazzini Recipe | Everyday Italian | Food
