|
|
CHICKEN TETRAZZINI 3 lb. roasting or frying chicken 1 lb. commercial broad egg noodles 1 tsp. salt 1/2 lb. sliced fresh mushrooms 2 Tbsp. melted butter 2 Tbsp. grated Parmesan cheese little pepper several slivers garlic additional salt, pepper and cheese sauce for chicken (make this first; recipe follows) Steam chicken in 2 cups hot water, about 1 hour or until tender. Let stand until cool. Remove meat from bone and cut chicken into thin slices, about 2 inches long. Cook noodles in gently boiling, unsalted water until crisp-tender, but not soft. Pour a little cold water into the utensil and drain noodles thoroughly. Pour noodles into bowl, season with 1 teaspoon salt, melted butter, Parmesan cheese and 1 cup sauce. Saute mushrooms in 2 tablespoons butter for 5 minutes. Season with 1/2 teaspoon salt, pepper and slivers of garlic and continue to cook several minutes. Pour and spread noodle mixture into flat baking dish (buttered) that measures 10 inches round or oblong like a quiche dish. Over noodles place sauteed mushrooms, then cover with thinly sliced chicken. Season with 3/4 teaspoon salt and a little pepper. Pour rest of sauce over chicken and sprinkle top with about 1/4 cup grated Parmesan cheese. Bake at 350 degrees for about 30 minutes, then broil about 5 minutes or until golden brown. Sauce: 1/4 c. melted butter 1/3 c. sifted all-purpose flour 2 c. warm coffee cream 1 c. warm chicken stock 1 1/2 tsp. salt 2 Tbsp. Sauterne wine Blend flour into melted butter; gradually add cream and chicken stock, stirring constantly. Cook until thick and smooth, about 5 minutes, adding salt and wine toward end. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |