We have another standard in a weeknight meal catalog. This recipe for Chicken Tetrazzini makes an insane amount and kept us fed for over three nights. By the way, this dish is named after an opera star, Luisa Tetrazzini, as all good cream-sauce dishes are.
Oh, and it is also lower in fat and calories, believe it or not. It does NOT taste like it. We liked it a lot and will make it again. It comes from book called Light and Lucious which was provided as a political promotion from some Commissioner in District 3, but published by Oxmoor House. This book I have rarely used, but it included two preparations of each dish; one indulgent and one sensible. This one is actually called Chicken Linguine, but it is as close to Tetrazzini as I want to be. The original dish is supposed to have some non-red meat shredded, almonds and a cream sauce, created for Luisa Tetrazzini, who was in a famous feud with Nellie Melba, after whom Peaches Melba was named. Food... opera.... its all in there.
I made this in advance of cooking it, so I poured the mushroom liquid on top before refrigerating it, and also left off the breadcrumbs till baking. It was deliciously moist with all the liquid included and not soggy at all. However it sat overnight. If you are baking it right away, use your liquid judgment.
Chicken Tetrazzini
1 lb sliced mushrooms
1/2 c dry sherry (or white wine)
2 T butter, melted and divided
1 lb chicken breasts, skinned and boned
1/2 c chopped onion
1/2 c chopped celery (my idea)
1/4 c plus 2 T flour
3 c canned chicken broth, low sodium please
8 oz carton sour cream (I used Daisy light, not fat-free)
16 oz. linguine, uncooked (till later)
1/2 c shredded Monterrey Jack cheese (they ask for reduced fat, but I don't believe in that)
1/4 c plus 2 T parmesan cheese grated
1/8 t freshly ground black pepper
1/4 c fine, dry bread crumbs (I made fresh crumbs, and used more like 1 cup)
Saute mushrooms in sherry and 1 t butter in a nonstick skillet for 5 minutes over high heat.
Place chicken in a saucepan and cover with water; boil, cover, reduce and simmer for 20 minutes. Drain and shred when cool.
Coat a saucepan with cooking spray over medium heat and cook the onions and celery until tender. Combine 1/4 c flour with 1/2 c broth; add this and the remaining broth (2 1/2 c) to the pan. Cook until thickened. Meanwhile, cook the linguine in a large pan of salted water; drain. Remove the brothy stuff from the heat when thick and stir in sour cream. Add in the pasta, mushrooms, chicken, Monterrey Jack cheese, 1/4 c parmesan, and black pepper. Toss well and throw into a 9x13 inch baking pan that has been sprayed with cooking spray.
Combine breadcrumbs and parmesan and butter; sprinkle over chicken and bake uncovered at 350 degrees for about 30 minutes.
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...wine that gladdens the heart of man, oil to make his face shine, and bread that sustains his heart. -Ps.104:10 (NIV)
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Bear Grylls's Home is Not in Alabama15 years ago
Sean and KK
About Me
- Karen and Sean
- Dallas/Ft. Worth, Texas, United States
- We are simply foodies. We love to eat, we love to have wine, we love to think about our next meal.
Enhancing the Experience
It's a cruel twist of nature that nothing will make a bad wine good and plenty of things can make a good wine bad. These are some things I (Sean) have learned to enhance the enjoyment of a decent wine.
Temperature is as important as it is misunderstood, particularly with reds. The usual rule for reds is "room temperature", but that was translated from the [pick your European language and insert here]. Room temp on the continent is somewhat cooler than in the U.S. and therefore, since our cellar consists of shelf space in various closets around the apartment, we arrive at the 65-68⁰F by putting a red in the fridge for a while. Usually we chill it for hours and take it out an hour ahead; vary the formula as you see fit. Also, see below for a further tip that will impact temperature. Just don't suffer through a warm bottle of red wine. It pains me and you won't like it, either. As for whites, we put them in the fridge a couple hours and go, or in an ice bucket (filled with water and ice to maximize contact with the cold) for 30 minutes or so. Whites can handle a little experimentation with temperature, so pay attention to how you like various wines at various temps. Sometimes we take a cold bottle of some white wine out of the bucket and just leave it on the table if we like it to warm slightly over a short period.
Speaking of suffering, Karen suffers my "clean glass" obsession with great patience. I have been known to wash the glass to store it, wash it again before using it, possibly twice if I detect any problems, and she's so indulgent with me that she got me the coolest microfiber finishing cloth (from Riedel, maker of those fun but ultimately non-wine-glass stemless stemware). I just believe wine is a beautiful thing for the eyes as well as other senses and it kills me to look and drink through spots and watermarks.
Our glasses are Schott Zwiesel. We have a couple for white and a couple for red, essentially the same shape but different sizes.
Don't fill the glass. You want to be able to tilt and swirl (yeah, we ooh and aah over the color and hold it to the light [sunlight if possible]) and put your nose in it without drowning (see my picture for why this is important). I also find it rushed and unnecessary to pour more than a couple ounces at a time -- our rule of thumb is "to the point on the glass where it begins to taper toward the top". We often have several courses and the smaller pour allows us to keep pace with the meal without guzzling. Also, you get more control over temperature by going slow. Whites don't warm up too much and reds, if too cool in the bottle, can be warmed by cupping the bowl of the glass in hand.
Temperature is as important as it is misunderstood, particularly with reds. The usual rule for reds is "room temperature", but that was translated from the [pick your European language and insert here]. Room temp on the continent is somewhat cooler than in the U.S. and therefore, since our cellar consists of shelf space in various closets around the apartment, we arrive at the 65-68⁰F by putting a red in the fridge for a while. Usually we chill it for hours and take it out an hour ahead; vary the formula as you see fit. Also, see below for a further tip that will impact temperature. Just don't suffer through a warm bottle of red wine. It pains me and you won't like it, either. As for whites, we put them in the fridge a couple hours and go, or in an ice bucket (filled with water and ice to maximize contact with the cold) for 30 minutes or so. Whites can handle a little experimentation with temperature, so pay attention to how you like various wines at various temps. Sometimes we take a cold bottle of some white wine out of the bucket and just leave it on the table if we like it to warm slightly over a short period.
Speaking of suffering, Karen suffers my "clean glass" obsession with great patience. I have been known to wash the glass to store it, wash it again before using it, possibly twice if I detect any problems, and she's so indulgent with me that she got me the coolest microfiber finishing cloth (from Riedel, maker of those fun but ultimately non-wine-glass stemless stemware). I just believe wine is a beautiful thing for the eyes as well as other senses and it kills me to look and drink through spots and watermarks.
Our glasses are Schott Zwiesel. We have a couple for white and a couple for red, essentially the same shape but different sizes.
Don't fill the glass. You want to be able to tilt and swirl (yeah, we ooh and aah over the color and hold it to the light [sunlight if possible]) and put your nose in it without drowning (see my picture for why this is important). I also find it rushed and unnecessary to pour more than a couple ounces at a time -- our rule of thumb is "to the point on the glass where it begins to taper toward the top". We often have several courses and the smaller pour allows us to keep pace with the meal without guzzling. Also, you get more control over temperature by going slow. Whites don't warm up too much and reds, if too cool in the bottle, can be warmed by cupping the bowl of the glass in hand.
Wines We Mention
- Boutari Santorini Assyrtiko, 2006
- Boutari Μοσχοφηίλερο Μηουτάρη, 2006
- Oxford Landing GSM, 2005
- Santa Margherita Pinot Grigio, 2005
- Groth, Sauvignon Blanc, Napa Valley 2005
- Alois Lageder Pinot Grigio Benefizium Porer, 2004
- Famega Vinho Verde, 2006 (whoa, this was almost not wine, very effervescent and cider-like)
Wines We Love, Wines We Hate
ROSE
Give Rose a try. Find the nice and dry-ish ones, not the ones with BartlesnJames on it.
2006 Turkey Flat Vineyards Rose (Grenache, Shiraz, Cab and Dolcetto): This was the prettiest wine we have ever seen, and also one of the tastiest. It was hard to find, so try mail order sources. About $16.00? We would actually buy a case of this one, its so yummy.
2005 Marques de Caceres (Rioja): Very accessible and great value. Remember, there is hardly anything you would eat in the summer that a Rose wouldn't complement.
2005 Castello di Ama Toscano Rosato: Not a great Rose, so we include it as a public service. Save your money for the better ones.
SPARKLING WINE
Includes Champagne, as well as domestic and other international sparkling wines.
2006? Gruet Brut: I was shocked, SHOCKED, I tell you, when I tasted this one. I haven't been a Brut fan in my past (KK), but this one was so delicious. I can't even remember what we ate with it, but sparkling wine goes with anything. This winery is in Albuqueque, NM of all places, about $15. Buy several.
Give Rose a try. Find the nice and dry-ish ones, not the ones with BartlesnJames on it.
2006 Turkey Flat Vineyards Rose (Grenache, Shiraz, Cab and Dolcetto): This was the prettiest wine we have ever seen, and also one of the tastiest. It was hard to find, so try mail order sources. About $16.00? We would actually buy a case of this one, its so yummy.
2005 Marques de Caceres (Rioja): Very accessible and great value. Remember, there is hardly anything you would eat in the summer that a Rose wouldn't complement.
2005 Castello di Ama Toscano Rosato: Not a great Rose, so we include it as a public service. Save your money for the better ones.
2005 La Brasserie Rose: This was the best value we've ever had in a Rose. Under $7, and very tasty. Nice and dry, crisp, strawberry. Works with a variety of dishes, like seared ahi tuna. We would buy a case of this, and that's saying a lot. We have only found it at Sherry-Lehman in NY (online purchasing).
SPARKLING WINE
Includes Champagne, as well as domestic and other international sparkling wines.
2006? Gruet Brut: I was shocked, SHOCKED, I tell you, when I tasted this one. I haven't been a Brut fan in my past (KK), but this one was so delicious. I can't even remember what we ate with it, but sparkling wine goes with anything. This winery is in Albuqueque, NM of all places, about $15. Buy several.
1 comment:
I might have to give Chicken Tetrazzini a try again. I don't think I've had it since the college cafeteria, when it was a weekly staple, as well as either oozy or dried out and always mediocre. I always suspected they just filled a pan full of overcooked spagetti and leftovers, covered it in cream of mushroom soup, and called it terazzini. I'm sure your version is better.
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