Chicken tetrazzini recipe
Although you might think this is not the most authentic chicken tetrazzini recipe but let that not put you off. Try it once, you may even like it better. I feel it works very well for my taste. It is not too bland and has those extra subtle flavors from some ingredients.
For instance I add olives stuffed with pimentos in this for the extra tang and flavor. Another thing which I like to use is a red bell pepper (capsicum), somehow it just livens the overall flavor and texture. I use yogurt instead of too much cream. As it is a lot of butter goes in this recipe, so I cut down wherever possible. :-)
If at any point you feel that the sauce is more thick than it should be, please add a little cold milk to reach the desired consistency.
* 7-8 Tbsp Butter
* 1 Tbsp olive oil
* 1 Tbsp finely chopped garlic
* 1 large Onion (chopped)
* 200 g button mushrooms (sliced)
* 1 red bell pepper (optional, cut into 1 inch squares)
* 2 chicken breasts
* 400 g egg noodles (I use 2 packets of chings noodels)
* 3 Tbsp Flour
* 500 ml of chicken stock (homemade is best)
* 250 ml single cream
* a few dashes of Tabasco sauce
* 1 cup thick yogurt or sour cream
* salt and pepper (to taste)
* 15-20 green olives (stuffed with pimientos, quartered)
* 1/2 cup grated Parmesan cheese
Melt about 2 tbsp of butter and saute the chopped onions and sliced mushrooms, until soft. Keep aside.
Cut 2 skinless chicken breasts into 1 inch cubes. Heat just a tablespoon of oil in the frying pan and add the chopped garlic. Saute for 30 seconds and add the chicken breasts. Saute on high till cooked through. Keep aside.
Make the sauce. This is somewhat like bechamel sauce but not quite the same.
Melt 5-6 tbsp of butter in a saucepan and add the flour. Cook on a low flame, stirring continuously for a minute. Switch off the flame. Now slowly add the single cream and keep stirring till smoothly blended. Add the chicken stock and mix again with a balloon whisk. Put back on the stove and simmer till the sauce thickens (don't forget to keep stirring). It should become like a pouring custard consistency. In case it doesn’t, please sprinkle some more flour and thicken it.
Remove from the stove and add the yogurt and whisk. Add salt and pepper to taste. A few dashes of hot tabasco and all the olives. Mix and sneak a taste. The salt should be a little more on higher side as there is no salt in the chicken. Finally add the cooked chicken, mushrooms and bell pepper. Adjust the salt or pepper at this stage.
Cook and strain the noodles.
Take a greased baking dish. 9" x 13" glass dish is best. Preheat the oven to 160°C. Spread the noodles in the dish and sort of pour the sauce on top. Sprinkle with parmesan cheese. Bake for 40-45 minutes.
Serve hot and enjoy the delicious chicken tetrazzini recipe.
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