Ingredients
-
9
-
2
-
4
-
2 1/4
-
1 1/4
-
1
-
1
-
5
-
1
-
1/2
-
1/3
-
4
-
1
-
1
-
1/8
Directions
Food Network’s Chicken Tetrazzini, A dish from Everyday Italian on the Food Network , So good and easy, especially with leftover chicken My oven runs hot, so I baked mine at 375 I also omitted the peas and onions and added a little parmesan cheese to the sauce My family loved this, and I would deem it company-worthy Thank you
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Steps
|
1
Done
|
Preheat the Oven to 450f. |
|
2
Done
|
Spread 1 Tablespoon of Butter Over a 13 by 9 by 2-Inch Baking Dish. |
|
3
Done
|
Melt 1 Tablespoon Each of Butter and Oil in a Deep Large Nonstick Frying Pan Over Medium-High Heat. |
|
4
Done
|
Sprinkle the Chicken With 1/2 Teaspoon Each of Salt and Pepper. |
|
5
Done
|
Add the Chicken to the Hot Pan and Cook Until Pale Golden and Just Cooked Through, About 4 Minutes Per Side. |
|
6
Done
|
Transfer the Chicken to a Plate to Cool Slightly. |
|
7
Done
|
Coarsely Shred the Chicken Into Bite-Size Pieces and Into a Large Bowl. |
|
8
Done
|
Meanwhile, Add 1 Tablespoon Each of Butter and Oil to the Same Pan. |
|
9
Done
|
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. |
|
10
Done
|
Add the Onion, Garlic, and Thyme, and Saute Until the Onion Is Translucent, About 8 Minutes. |
|
11
Done
|
Add the Wine and Simmer Until It Evaporates, About 2 Minutes. |
|
12
Done
|
Transfer the Mushroom Mixture to the Bowl With the Chicken. |
|
13
Done
|
Melt 3 More Tablespoons Butter in the Same Pan Over Medium-Low Heat. |
|
14
Done
|
Add the Flour and Whisk For 2 Minutes. |
|
15
Done
|
Whisk in the Milk, Cream, Broth, Nutmeg, Remaining 1 3/4 Teaspoons Salt, and Remaining 3/4 Teaspoon Pepper. |
