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Chicken Tetrazzini

beets balsamic
Balsamic Glazed Beets

Menu Plan for the week of March 1, 2013:  Monday's Recipes

Chicken Tetrazzini
Balsamic Glazed Beets (Beetroot)

Cooking time: 50 minutes for menu          Cooking schedule: see below for instructions

      Though more commonly made with turkey, this is almost always made with leftovers from a larger bird, very popular for the days after Thanksgiving in the US. If you don't have chicken left from Saturday, use two boneless, skinless chicken breasts.  I would normally use Greek or plain yogurt - but, since we have Crème Fraiche left....

Chicken or Turkey Tetrazzini                            Preparation and cooking time:  50 minutes
    A classic dish, very popular in the '60's, it can be made with turkey, chicken or tuna.  The sherry gives it the signature flavor.

3 cups cooked chicken or turkey  substitute 2 chicken breasts, boneless, skinless, or 12oz turkey cutlets
4oz (125gr) mushrooms
3 shallots
1/2 cup (2oz, 60gr) shredded cheese
2 tbs butter
2 tbs flour
3/4 cup (6oz, 180ml) milk
3/4 cup (6oz, 180ml) chicken stock
1/4 cup (2oz, 60ml) dry sherry
1/3 cup (3oz, 90gr) crème fraiche  whatever is left
2 tsp oil
4oz  (120gr) linguini, fettuccini, spaghetti... about 1" diameter (2.5cm)

Cook pasta according to package directions.  When done, drain.
While pasta cooks:  Trim and slice mushrooms.  Roughly chop shallots. Heat oil in large skillet.  Add mushrooms, shallots and sauté until tender and starting to brown.  Add chicken and heat through. 
Melt butter in a small saucepan. Add floor and cook, stirring, 1 minute. Slowly add milk, stirring constantly, until hot and thick. Add stock, sherry, and heat until just starting to bubble, stirring occasionally. Stir in crème fraiche and remove from heat.
To finish: Add 1/3rd sauce to drained pasta, mix well to coat and put in baking dish, making a bit of a 'well' in the center.  Add 1/3 sauce to chicken and mushrooms, mix well and spoon onto the pasta, leaving an inch (2.5cm) border around the edge.  Sprinkle the cheeses over the chicken and mushrooms, cover with foil and bake, (400F, 200C) for 15 minutes.  Uncover and bake 10 minutes longer. Reheat sauce and serve, remaining sauce on side.

Note:  If using raw meat, cut into small pieces and sauté in 2 tsp oil.  Remove to a plate. The proceed with recipe.

Balsamic Glazed Beets (Beetroot)                   Preparation and cooking time:   10 minutes
     A touch of vinegar and sugar make these taste a bit like my favorite Pickled Beets. Be mindful of the beet juices as they stain easily.

12oz (300gr) cooked beets (beetroot)
1/4 cup water
1 tbs Balsamic vinegar
1 tsp brown sugar
1 tsp olive oil

Cut the beets into large, bite-size pieces.  Put into a small saucepan, add water, cover and cook gently until hot.  Uncover, and drain.  In a small bowl whisk together vinegar, sugar and oil.  Pour over beets, return beets to heat and stir gently until sugar is melted and beets are well coated.  Serve.

Cooking schedule: 50 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
skillet, 2 small saucepans with lids, baking dish. pot
and colander for pasta, small bowl

Turn oven on 400F (200C) 
Put water on high heat for pasta
Cut chicken
Sauté chicken if using raw, remove, set aside
Chop shallots
Trim mushrooms, chop
Sauté mushrooms, shallots
Shred, grate cheeses
Cook pasta
Melt butter in saucepan
Add flour, stir
Add milk, stir

Mind the mushrooms
Add stock, sherry to milk, heat
Add chicken to mushrooms, heat
Drain pasta
Add crème fraiche to sauce
Add 1/3 sauce to pasta, arrange in dish
Add 1/3 sauce to chicken, arrange on pasta
Sprinkle with cheeses, cover, bake
     15 minute break
Uncover Tetrazzini
Cut beets, heat
Mix vinegar, sugar, oil
Drain beets, add sauce, heat
Reheat sauce for pasta if needed
Remove Tetrazzini

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