Friday, April 24, 2009

Chicken Tetrazzini

I'm sorry to all my faithful readers (haha). Between Steve's surgery and his birthday I haven't cooked much int he last week. I did try this one out and loved it. It's a great alternative to the high fat of Cream of Chicken soup casseroles. Hope you like it too.
*This is from Rachael Ray's 30 min meals 2.

Chicken and sauce:

2 C chicken stock
2-4 chicken breasts
2 medium shallots or one small onion chopped
1 T olive oil
2T butter
2T flour
1 C dry white wine (I use extra chicken stock with a splash of white wine vinegar)
1/2 heavy cream
pinch of nutmeg
salt and pepper

1/2 package egg noodles
1/2 C plain bread crumbs
1/4 C Parmesan cheese
2 oz almonds

Bring chicken stock to a boil and add chicken breasts, return to a boil, reduce heat, cover and let simmer for 8 minutes, or until chicken is cooked.

In a skillet heat oil and butter saute onions for about 3 minutes. Whisk in the flour and cook for 1 minutes more. Whisk in the wine (or stock) add heavy cream. Season with salt, pepper, and nutmeg. Bring to a bubble and keep on low til it gets nice and thick.

Cook egg noodles. If you want mushrooms it says to saute them in a skillet with 2T butter until tender, add it to the chicken mixture. When noodles are done toss everything together. Top with cheese, and bread crumbs. Place under a broiler for about 2-3 minutes (don't leave!) when it's nice and brown remove from broiler and sprinkle the almonds on top.

*When I was making this it was really easy despite the list of ingredients, it looks long but it's mostly stuff you have on hand anyway. It would be great to make a double batch, which is what my friend Rach suggests and freeze it for another meal. She makes a Divine Divan with the leftovers. Maybe I'll try that one next.

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