CHICKEN TETRAZZINI
Try Giada De Laurentiis' famous Chicken Tetrazzini recipe from Everyday Italian on Food Network; a creamy bechemel sauce envelops mushrooms, chicken and pasta.
Provided by Giada De Laurentiis
Categories main-dish
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 450 degrees F.
- Spread 1 tablespoon of butter over a 13 by 9 by 2-inch baking dish. Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until pale golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken into bite-size pieces and into a large bowl.
- Meanwhile, add 1 tablespoon each of butter and oil to the same pan. 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. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the wine and simmer until it evaporates, about 2 minutes. Transfer the mushroom mixture to the bowl with the chicken.
- Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.
- Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons of butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
CHICKEN FLORENTINE STYLE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
- Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
- Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
GERALDINE CHICKEN
Found on a New Zealand recipe website and adapted for ZWT8 Australia/ New Zealand. This sounds really good, I can't wait to try it.
Provided by AlaskaPam
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Remove the skin from the chicken pieces. Heat the butter in a large frying pan and lightly dust the chicken with the seasoned flour. Fry quickly on all sides until golden brown.
- Sprinkle in the orange rind and parsley and pour in the sherry. Add the stock and stir in the meat juices. Cover and simmer for about 15 minutes, or until chicken is tender.
- Serve with a little sauce spooned over each piece of chicken. A little more water may need to be added, depending on how fast it boils away.
- Serve with rice.
Nutrition Facts : Calories 465.8, Fat 34.2, SaturatedFat 13.8, Cholesterol 143, Sodium 793.8, Carbohydrate 4.3, Fiber 0.4, Sugar 0.3, Protein 28.7
GOOD AS GOLD CHICKEN
Make and share this Good As Gold Chicken recipe from Food.com.
Provided by Northern_Reflectionz
Categories Chicken Breast
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a saucepan, mix all ingredients (except chicken)and warm just to melt honey
- Arrange chicken in a square pan and bake uncovered 35-40 minutes at 400F, basting pieces with sauce without turning them.
- Remove from oven and cover with tinfoil.
- Let stand 15-20 minutes before serving.
Nutrition Facts : Calories 636.5, Fat 40.5, SaturatedFat 9.5, Cholesterol 185.6, Sodium 183, Carbohydrate 4.7, Fiber 0.1, Sugar 4.4, Protein 60.5
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