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How To make Gourmet's Chicken Tetrazzini
4 lb Chicken, cut in pieces
1/2 lb Mushrooms, thinly sliced
5 tb Unsalted butter
1/2 lb Spaghetti
2 tb Flour
1 c Heavy cream
3 tb Medium dry sherry
Nutmeg to taste 1/2 c Parmesan cheese, grated
In a kettle, combine the chicken with enough salted water to cover it by 2 inches. Bring water to a boil, and simmer the chicken for 20 minutes or until it is tender. Let chicken cool in the broth, separate the meat from the skin and bones, returning the skin and bones to the broth. Cut the meat into strips and reserve. Simmer the broth until it is reduced by half, strain through a fine sieve, discarding the solids. Skim off fat. Boil the stock until it is reduced to about 2 cups. Meanwhile, in a large saucepan, cook the mushrooms in 2 Tbsp butter over mod-low heat, stirring, until they are softened. In a kettle of boiling salted water, cook spaghetti until it is al dente. Drain it well. In a saucepan melt remaining butter over mod-low heat. Add flour and cook the roux, stirring, for 3 minutes. Whisk in the reserved broth, cream and Sherry. Bring the sauce to a boil, whisking, and simmer it for 5 minutes. Season with nutmeg and salt and pepper to taste. Stir half into the mushrooms with the spaghetti and transfer it to a well-buttered 2-1/2-qt. baking dish, making a well in the center. Add the chicken meat to the remaining sauce, combine well. Spoon this into the center of the spaghetti and sprinkle with Parmesan cheese. Bake in the middle of a preheated 350f oven for 25-30 minutes or until pale golden in color. Serve immediately. A 1955 Gourmet Mag. favorite.
How To make Gourmet's Chicken Tetrazzini's Videos
Chicken Fettuccine Alfredo Recipe - Easy Dinner
Mom's creamy Chicken Fettuccine Alfredo has been a family favorite for years! Classic Chicken Alfredo is feel-good comfort food - so creamy but light! Serve it for lunch or dinner.
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????Ingredients for Chicken Fettuccine Alfredo:
►2 lbs Chicken Breast
►3/4 lbs fettuccine pasta (or angel hair or vermicelli pasta)
►1 lb white mushrooms thickly sliced
►1 small onion finely chopped
►3 cloves garlic minced
►3 1/2 cups half and a half *
►1/4 cup parsley, finely chopped, plus more for garnish
►1 tsp sea salt or to taste, plus more for pasta water
►1/4 tsp black pepper or to taste
►3 Tbsp olive oil divided
►1 Tbsp butter
*To substitute half and half, use equal parts of milk and heavy cream
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►SPATCHCOCK CHICKEN -
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►CHICKEN STIR FRY -
►CREAMY CHICKEN & RICE -
►TERIYAKI CHICKEN -
►CHICKEN MEATBALLS IN CREAM SAUCE -
►CHICKEN & MUSHROOM CASSEROLE -
►CHICKEN CHILI -
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Gordon Ramsay's Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORD
Gordon Ramsay demonstrates step-by-step how to make the perfect Chicken Parmesan with Spaghetti and Broccoli Rabe.
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FOX has ordered THE F WORD, a bold new food variety show from award-winning chef and series host Gordon Ramsay. Based on his hit U.K. series of the same name, each distinctive and fast-paced hour will combine good food and good cooking with Ramsay’s passion, energy and humor into a one-of-a-kind LIVE series. THE F WORD is scheduled to premiere in 2017 on FOX.
On THE F WORD, foodie families from across the U.S. will battle it out in an intense, high-stakes cook-off. In addition to impressing Ramsay, each team must win over the hearts and taste buds of the diners, celebrities and VIP guests whom they’re serving.
Throughout each hour-long episode, cooking competition meets variety show as Ramsay chats with surprise guests and VIPs in the dining room, hosts live remotes with people from across the country, and appears weekly in unique field segments with fans, foodies and culinary experts.
Gordon Ramsay's Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORD
#TheFWord #GordonRamsay
The BEST Low-FODMAP Chicken Tetrazzini (HD)
For full recipe, click here:
Watch FODMAP expert Dr. Rachel Pauls make her gourmet recipe for low-FODMAP Chicken Tetrazzini. Creamy, rich, and perfect for special occasions.
Gluten-free and IBS-friendly. Good for your gut!
My Family is OBSESSED with this Chicken Scallopini Recipe
Make this Italian classic Chicken Scallopini Recipe that is pan-fried in olive oil and served with a tasty buttery Mushroom sauce with Parmigiana Reggiano. I promise this will quickly go into your regular rotation once you try it.
Ingredients for this recipe:
• 4 10-to-12-ounce boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• ¼ cup olive oil
• 8 ounces sliced button mushrooms
• 8 ounces sliced baby bella mushrooms
• ½ peeled and small-diced shallot
• 2 finely minced garlic cloves
• 13 tablespoons ice cold unsalted butter, cut into ½” thick slices
• ¾ cup dry white wine
• Juice of ½ lemon, about 1 1/2 tablespoons
• ½ cup finely grated parmigiana Reggiano cheese + more for garnish
• finely minced parsley and lemon zest for garnish (optional)
• coarse salt and freshly cracked pepper to taste
Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Procedures:
1. Slice the chicken breasts in half widthwise. This is known as butterflying.
2. Place the sliced chicken breast one at a time into plastic zip bag and gently pound it with a mallet or the bottom of a medium-sized pot.
3. Season the chicken breasts on both sides with salt and pepper and briefly set them to the side on a sheet tray lined with parchment paper.
4. Next, in a shallow wide bowl or a cake or pie pan add in the flour and season it lightly with salt and pepper and mix until combined using a whisk or fork.
5. One at a time, gently dredge the pounded seasoned chicken breasts in some seasoned all-purpose flour. Set them to the side on a sheet tray lined with parchment paper until they are all finished.
6. Add some olive oil to a large 12” frying pan over medium heat.
7. After about 90 seconds of the oil heating up, add in the chicken and cook for 3 to 4 minutes or until browned and cooked through.
8. Set the cooked chicken breasts to the side and add in the sliced mushrooms to the pan, turn the heat up to high, and sauté until well browned, which takes about 4 to 6 minutes.
9. Scrape the mushrooms to one side of the pan and in the other side of the pan add in the shallots, garlic, and 1 tablespoon of butter and quickly stir and sauté for 1 minute. Then mix everything together.
10. Deglaze with white wine and cook over high heat until au sec, or almost gone.
11. Remove the pan from the heat, add in the juice of ½ lemon and vigorously mix in the remaining 12 tablespoons of ice-cold butter until emulsified.
12. Next, stir in the cheese until combined and creamy. See chef note below if the sauce breaks.
13. Season the sauce with salt and pepper and then place the chicken back in to heat it back up.
14. Garnish with parsley, more cheese, and the zest of the remaining ½ lemon. Try serving with my Italian Potatoes.
Julia's Sunday Dinners Sea. 2, Ep. #4 - Chicken Tetrazzini Part 1/2
Enjoy one of my favorite recipes as Julia's Sunday Dinners shows you how to make Chicken Tetrazzini.
Recipe to come later.
THE BEST CHICKEN SPAGHETTI | QUICK & EASY WEEKNIGHT RECIPE
Here's the perfect creamy and cheesy pasta dish for all of my chicken lovers! My delicious chicken spaghetti which is also known as Chicken Tetrazzini is one that your family will love and it's even kid approved! Try it out and let me know what you think!
#chickenrecipes #pastarecipes #chickenspaghetti
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Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle
Soundtrack: Sunny Morning
Artist: Bruno E.
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FULL LIST OF INGREDIENTS:
Serves: 6-8 Prep Time: 15 Mins Cook Time: 25 Mins
- 3 Boneless Skinless Chicken Breast or 1lb Chicken Thighs
- 8 Cups of Water
- 1 Tsp Chicken Base
- 1 Tsp Minced Garlic
- 1/2 Tsp Dried Thyme
- Salt and Pepper to Taste
- 1/2 Box 1lb Spaghetti Noodles
- 10.5 oz Can Cream of Chicken
-10.5 oz Can Cream of Mushroom
- 8 oz Container of Sour Cream
- 1/2 Cup Chicken Broth
- 1/2 Stick of Melted Butter
- 1 Cup Italian Cheese Mix
- Shredded Mozzarella Cheese
- Shredded Sharp Cheddar Cheese
- 1 Tsp Cajun Seasoning
- 1/2 Tsp Onion Powder
- 1/2 Tsp Garlic Powder
- Black Pepper to Taste
- Parsley for Garnish