Chicken Tetrazzini

Ingredients

  • 1 ½ cups canned ready-to-serve chicken broth
  • 1 ½ teaspoons salt, divided
  • 1 (16-ounce) package linguine, uncooked
  • ½ teaspoon ground white pepper, divided
  • 1 cup shredded fontina cheese
  • 2 ½ cups half-and-half
  • ½ teaspoon minced garlic
  • + 8 more ingredients
    • ¾ cup freshly grated Parmesan cheese, divided
    • ¼ cup fine, dry breadcrumbs
    • ½ cup dry sherry
    • ½ cup plus 1 tablespoon margarine, melted and divided
    • 1 pound sliced fresh mushrooms
    • ½ cup chopped onion
    • 6 (4-ounce) skinned, boned chicken breast halves
    • ¼ cup plus 2 tablespoons all-purpose flour

Saute mushrooms in 2 tablespoons margarine in a skillet 5 minutes. Add sherry; cook 2 minutes or until reduced to 1/4 cup. Add 1/2 teaspoon salt and 1/8 teaspoon pepper.

Place chicken in a saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 20 minutes. Drain; le...

View full recipe at My Recipes

Comments

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