Best Chicken Tetrazzini

1⁄4 cup butter or margarine

1⁄4 cup all-purpose flour

21⁄2 cups milk

1tablespoon plus 1 teaspoon dry sherry

1teaspoon chicken flavor instant bouillon

1teaspoon minced parsley 1⁄4 teaspoon ground nutmeg

1⁄4 teaspoon salt

1⁄8 teaspoon pepper

2 cups cubed cooked chicken (about 1 pound)

8 ounces spaghetti, cooked, drained

1 4-ounce can sliced mushrooms, drained

1⁄4 cup grated Parmesan cheese

Heat butter in skillet at Warm until melted. Stir in flour; cook at 250° for 2 minutes, stirring constantly. Whisk in milk, cook at 350° until boiling. Reduce heat to 200°; cook until thickened, whisking constantly. Whisk in sherry, bouillon, parsley, nutmeg, salt, and pepper; cook 1 minute. Stir in chicken, spaghetti, mushrooms, and cheese; cook until heated through.

4 servings

Chicken Cacciatore

1

14-ounce can chicken broth

3

tablespoons olive oil

1

6-ounce can tomato paste

1

large onion, minced

1⁄2

cup dry white wine

1

large green pepper, cut

1

teaspoon dried basil leaves

 

into 1⁄2-inch pieces

1

teaspoon dried oregano leaves

8

ounces sliced mushrooms

1

clove garlic, minced

 

Hot cooked pasta

31⁄2

pounds skinless chicken pieces

 

Chopped fresh parsley

 

Flour

 

 

Mix chicken broth, tomato paste, wine, basil, oregano, and garlic in small bowl. Reserve.

Coat chicken with flour. Heat oil in skillet at 325°. Add chicken, onion, and pepper; cook until chicken is browned on one side, about 5 minutes. Turn chicken pieces; add mushrooms. Pour tomato paste mixture over chicken pieces; heat until boiling. Reduce heat to simmer, between Warm and 200°. Cook, covered, until chicken is tender and juices are clear when thickest parts are pierced with a fork, about 35 to 40 minutes. Serve chicken and sauce over pasta. Sprinkle with parsley.

4 to 6 servings

Southwest Stew

2

tablespoons vegetable oil

1

jalapeño pepper, chopped

4

boneless skinless chicken breast

1

cup coarsely chopped

 

halves (about 11⁄4 pounds),

 

purple onion

 

cut into 1-inch pieces

2

cloves garlic, minced

1

tablespoon chili powder

1

cup whole kernel corn

2

teaspoons ground cumin

1

16-ounce can pinto beans

1⁄2

teaspoon salt

1

141⁄2-ounce can stewed

1

green bell pepper, cut into

 

tomatoes

 

3⁄4-inch pieces

1

cup salsa (desired level of

1

red bell pepper, cut into

 

spiciness)

 

3⁄4-inch pieces

 

Fresh cilantro (optional)

Heat oil in skillet at 325°. Add chicken; cook until chicken is browned, about 4 minutes. Combine chili powder, cumin and salt; sprinkle over chicken, tossing to coat pieces. Add peppers, onion and garlic; cook for 2 to 3 minutes. Add corn, beans, tomatoes and salsa. Simmer, covered, at 200° for 20 to 25 minutes. Garnish with cilantro.

6 servings

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Presto electric Stainless Steel Skillet manual Best Chicken Tetrazzini, Chicken Cacciatore, Southwest Stew
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electric Stainless Steel Skillet specifications

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Constructed from high-quality stainless steel, this skillet not only looks sleek and stylish but is also built to last. The durable exterior resists scratches and stains, ensuring long-term use and easy maintenance. The stainless steel finish adds a touch of elegance, making it suitable for both casual and formal occasions.

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Another notable characteristic is the adjustable heat control. This feature allows cooks to select the ideal temperature for various cooking tasks, from gentle simmering to high-temperature frying. The easy-to-read dial makes it simple to monitor and adjust the heat level as needed.

For added convenience, the electric skillet also features a glass lid, providing essential visibility while cooking. This allows cooks to monitor their meals without lifting the lid, which can help retain heat and moisture for better cooking results.

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