Chicken Tetrazzini
Easy · 17 ingredients — shared from Reciquest
6 servings · Easy
Ingredients
- 5 Tbsp butter, divided
- 1 Tbsp extra-virgin olive oil
- 2 cups sliced white or cremini mushrooms
- 1/2 cup chopped yellow onions
- 1 Tbsp minced garlic
- 2 tsp fresh thyme leaves
- 1/3 cup dry sherry
- 3 cups shredded cooked chicken
- 1 cup chicken broth, store-bought or homemade
- 3/4 cup heavy whipping cream
- 1/4 tsp xantham gum
- 1/8 tsp ground nutmeg
- 1/2 cup fresh or frozen peas
- 1/3 cup grated Parmesan cheese
- 1/4 cup Keto Breadcrumbs
- 6 cups raw or lightly cooked spiral-sliced zucchini (about 3 medium zucchini)
- 2 Tbsp chopped fresh parsley, for garnish
Instructions
- Heat 2 Tbsp of the butter and the olive oil in a large saute pan over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, about 8 minutes. Add the onions, garlic, and thyme and cook for 3 more minutes.
- Stir in the sherry and cook for 2 minutes, scraping any bits off the bottom of the pan. Add the chicken to the pan and stir to coat with the sauce. Spoon the chicken and mushroom mixture into a bowl and return the pan to the stove.
- Melt the remaining 3 Tbsp of butter in the same pan over medium heat, then whisk in the chicken broth, cream, xanthan gum, and nutmeg. Cook over medium-low heat for 8 minutes, whisking occasionally, until the sauce has reduced and thickened slightly and coasts the back of the spoon.
- Preheat the oven to 450*F.
- Return the chicken and mushroom mixture to the pan with the thickened sauce, then add the peas and stir until well-coated. Transfer to a 13 by 9-inch baking dish and top with the grated Parmesan and breadcrumps, if using. Bake for 10 minutes, or until the top is golden and the sauce is bubbling.
- Serve hot over raw or lightly cooked zoodles, garnished with chopped parsley, if desired.
Tags: pepperplate-import