Skillet Chicken Tetrazzini Recipe


  • 1 tablespoon olive oil
  • 4 chicken breasts
  • 2 tablespoons butter
  • 16 ounces fresh mushrooms, sliced
  • 2 scallions, sliced
  • 2 tablespoons flour
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon nutmeg
  • 1½ cups chicken broth
  • 1 cup milk
  • 2 tablespoons grated parmesan cheese
Skillet Chicken Tetrazzini Recipe


  1. Flatten the chicken breasts so that they are all equal thickness, about a quarter-inch thick.
  2. Heat olive oil in a non-stick skillet over medium-high heat.
  3. Season the chicken breasts with salt and pepper.
  4. Place the chicken in the skillet, turning it over when the side on the heat turns golden brown, about seven minutes. Remove from the pan to a plate when cooked through.
  5. Add the butter to the skillet and melt it.
  6. Cook the mushrooms and scallions until the mushrooms cook down slightly.
  7. Stir in the flour and cook, stirring constantly, for three minutes.
  8. Pour all of the chicken broth in at once, stirring constantly.
  9. Add the milk, pepper and nutmeg. Bring to a simmer, then turn the heat to medium-low.
  10. Salt the sauce to taste, then add the chicken to the pan.
  11. Simmer until the sauce thickens, about five minutes.
  12. Top the dish with the grated parmesan before serving.


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