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Friday, May 20, 2016

Chicken Mushroom Tetrazzini

This is rich with delicious mushrooms and I use half and half in my sauce, makes it much better.

Serves 4-6

what you need:
2 tablespoons olive oil
1 pound chicken breast tenders, thinly sliced on an angle
Salt and pepper
1/2 stick butter
12 ounces cremini mushrooms, thinly sliced
2 shallots, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
1/2 cup dry sherry or dry white wine
2 cups half and half or cream
1/2 cup chicken stock
1 teaspoon dry mustard
A little freshly grated or ground nutmeg
1/2 cup (a couple handfuls) grated Parmigiano-Reggiano
1 pound angel hair pasta or  linguine
1/4 cup tarragon leaves, chopped

Bring a large pot of water to a boil for the pasta.
Heat a large, nonstick skillet over medium-high. Add the oil, two turns of the pan.

Add the chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, about 3 minutes per side; transfer to a plate.

Add the butter to the skillet. When it melts, add the mushrooms and cook, stirring often, until lightly browned, about 2 minutes; season with salt and pepper. Add the shallots and garlic. Cook, stirring often, until the shallots soften, 2-3 minutes. Sprinkle with the flour and stir to combine. Whisk in the sherry and cook, stirring often, until reduced by half, about 1 minute.

Add the milk and stock, and boil, stirring occasionally, until the sauce thickens, about 8 minutes. Add the dry mustard and a little sprinkle of nutmeg to the sauce; stir in the cheese and season.

Return the chicken to the skillet; reduce the heat to low. Salt the boiling water, add the pasta and cook to almost al dente.
Reserve 1/2 cup of the starchy cooking water, then drain the pasta. Add the peas and tarragon to the sauce and return to a bubble.

Toss in the pasta, adding some of the reserved starchy cooking water to loosen if the sauce is too thick. Serve in shallow bowls.

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