Chicken Tetrazzini

 

 This recipe was clipped by Hi-Ho from the New York Times what looks like many years ago.I think I am particularly in love with the description of it in THIS article: "The casserole even snobs love".

Ingredients

4 chicken breasts

salt and pepper

1 pound mushrooms, sliced

6 Tablespoons butter

2 Tablespoons flour

1 cup heavy cream

3 Tablespoons sherry

pinch of nutmeg

3 truffles chopped

1/2 pound spaghetti, cooked according to directions

1/2 cup grated Parmesan cheese

Whole mushrooms, sauteed in butter, for garnish

baking dish, greased

Process

1. Cover the chicken breasts with boiling water, containing one teaspoon salt, and simmer until the meat is tender. Let the meat cool in the broth, then remove it from the bone and cube. 

2. Return the bone and skins to the broth and boil until reduced to two cups. Strain and reserve. 

3. Saute the sliced mushrooms in 3 Tablespoons butter and reserve.

4. Preheat the oven to 350 degrees. 

5. Melt the remaining three tablespoon of butter in a sauce pan and blend in the flour. 

6. Stir in the two cups broth from step 2 and cook, stirring vigorously with a whisk until thickened and smooth. 

7. Stir in the cream, nutmeg, sherry, truffles,  salt, and pepper to taste

8. Cook briefly over low heat. 

9. Mix the sauce with the chicken and spaghetti and pour into a greased baking dish. 

10. Sprinkle the Parmesan cheese over the top and brown in the oven. 

Garnish with the whole mushrooms and serve with a side salad.