(0 = leftover)

Chicken Tetrazzini

8 ozs
4 tbs
1 lb
chicken tenderloin
8 ozs
mushrooms, sliced
1/3 cup
all-purpose flour
14 1/2 fl ozs
chicken broth
1 cup
half and half
3 tbs
dry sherry
3/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1/8 tsp
1/2 cup
parmesan cheese, grated

  • Cook pasta in well salted water, then drain until needed.
  • In a large nonstick skillet melt half the butter over medium-high heat.
  • Season the chicken with salt and pepper, chop and cook until just cooked through, about 7 minutes; set aside.
  • Add remaining butter and mushrooms; sauté 4 minutes or until browned.
  • Sprinkle in flour and stir until combined.
  • Add broth and half and half; cook, stirring often, until mixture comes to a boil.
  • Reduce heat and simmer 5 minutes
  • Stir in sherry, salt, pepper and nutmeg and chicken.
  • Serve over pasta.


Prep Time: 0:10 Cook Time: 0:15 Skill Level: Average Cuisine: American Serves: 4 Calories: 618.5 Fat: 28.5g Unsaturated Fat: 10.9g Protein: 54.1g Carb.: 31.9g Sugar: 2.5g Sodium: 1543.4mg Calcium: 211.7mg Potassium: 211.7mg Fiber: 2g GL: 14

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