Three Step Tetrazzini

Name: Three Step Tetrazzini
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 14 cup minced shallot; 12 lb mushroom, quartered, about 2 1/4 cups (we used cremini, a dark-brown button mushroom); 1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips; 1 14 teaspoons salt; 14 teaspoon pepper; 14 teaspoon paprika; 1 cup frozen peas, defrosted and drained; 3 tablespoons flour; 1 12 cups half-and-half; 1 teaspoon fresh lemon juice; 14 cup grated parmesan cheese; 4 ounces cooked medium egg noodles, cooked according to the package directions (about 2 cups)

14 ingredients

12 steps

Ingredients

2 tablespoons butter
1 tablespoon olive oil
14 cup minced shallot
12 lb mushroom, quartered, about 2 1/4 cups (we used cremini, a dark-brown button mushroom)
1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips
1 14 teaspoons salt
14 teaspoon pepper
14 teaspoon paprika
1 cup frozen peas, defrosted and drained
3 tablespoons flour
1 12 cups half-and-half
1 teaspoon fresh lemon juice
14 cup grated parmesan cheese
4 ounces cooked medium egg noodles, cooked according to the package directions (about 2 cups)

Directions

1

Melt the butter and olive oil in a large skillet set over medium-high heat.
2

Add the shallots, mushrooms, chicken, salt, pepper, and paprika.
3

Cook until the chicken strips are cooked through, about 6 minutes, stirring frequently.
4

Add the defrosted peas and cook for 1 minute more, stirring frequently.
5

Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously.
6

Add the half-and-half and lemon juice.
7

Bring the mixture to a boil, then reduce the heat to low.
8

Cook for 1 minute more, stirring frequently.
9

Remove the skillet from the heat.
10

Add the Parmesan and mix thoroughly.
11

Spoon the sauce over the cooked noodles and serve hot.
12

Makes 4 servings.