Chicken Tetrazzini

One of the well known Italian dishes that I had the pleasure to eat many times over the years. Each time I came away from the table with preparing it my own way. Here is my recipe for you and your family to enjoy.

Ingredients

Instructions

  1. Cook the noodles in boiling water for 8-10 minutes, and drain.
  2. Chop garlic and parsley together. Place olive oil in a heavy skillet, heat on medium. Add mushrooms, bay leaf, garlic and parsley, salt and pepper.
  3. Cook slowly for 4-5 minutes; stir. Place the butter in another sauce pan, melt, and add the flour; blend well. Add hot chicken stock, stirring constantly until mixture thickens. Remove from heat; add cream and wine, stir well.
  4. Place drained noodles in a buttered oven proof casserole, spoon mushroom mixture over the noodles, and arrange chicken over mushrooms.
  5. Bake in pre-heated oven (350 degrees) for maximum 15 minutes. Sprinkle Parmesan cheese over top and broil for 2 minutes, or until a brown crust appears. Remove and sprinkle parsley on top.

Serves: 4

Wine Pairing

Esser Vineyards®  Sauvignon Blanc or Chardonnay


 
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