Jennifer's Chicken Lasagna Alfredo
This is a sensational receipe---worth all the effort you put into it. This was handed down from Jennifer's mom's family. My wife made it for a special occasion, and I can tell you I have never had a better meal. You won't be disappointed!
Chief Curt Kelly, Savannah College of Law Security Chief (write me at chiefkelly@savannahcollegeoflaw.com and let me know how it turned out,)
INGREDIENTS:
2 lbs. boneless, skinless chicken breasts
About 1/4 cup extra virgin olive oil - for sautéing
2 leeks, sliced - cut these as far as you can up the stalk, but be sure to rinse.
1 lb. white, button and/or Portobello mushrooms - sliced
2 tbsp. l garlic, minced
1 tbsp. each of dried thyme, basil, oregano and onion powder
1 tsp. cayenne pepper
1/2 cup dry white table wine
1/2 cup chicken broth
Juice of 1/2 lemon
1 lb thinly sliced mozzarella
1/2 cup grated fresh parmesan
1 lb oven-ready lasagna sheets
1/4 cup unsalted butter
1 cup chopped white onions
Pinch of cayenne and nutmeg
3 cups whole milk - or 2%
10 oz. Boursin cheese or a flavorful cheese mixture from the gourmet cheese section (a soft white cheese mixed with garlic or herbs, for example)
8 oz. package of frozen chopped spinach, thawed
1 egg, lightly beaten
Salt and Pepper
PREPARATION:
Chicken Mixture:
In a large skillet, brown chicken on both sides in olive oil, remove chicken from pan and thinly slice (about 1/2 wide by 3 inches long). Use this same pan to sauté the leeks and mushrooms in after the chicken has been taken out.
Sauté leeks (in chicken pan) over medium heat in olive oil until they are softened.
Add the mushrooms and toss with the leeks.
Add the garlic and seasonings.
Cook until the mushrooms are soft, about 4-5 minutes.
Stir in the wine, chicken broth, and lemon juice and salt and pepper to taste.
Simmer about 8-10 minutes over medium heat until liquid is reduced by half.
Take off heat and add the chicken back to pan and mix together with leeks and mushrooms.
Béchamel Sauce: (This sauce is soupy but will thicken when baked)
Sauté onions in the butter until soft, and add the pinches of cayenne and nutmeg
Stir in milk and add Boursin cheese - Let the ingredients melt over low heat and blend together
Whisk in spinach and egg - salt and pepper to taste
Pre-heat oven to 350 degrees.
ASSEMBLE:
Layer ingredients in oiled 9x13 baking dish as follows:
Lasagna noodles, chicken mixture, mozzarella cheese slices, béchamel sauce.
Follow with the same layering technique for two more layers.
(You do not need to cover completely with béchamel or mozzarella each time, as these will spread during baking.).
Top with the parmesan. Bake uncovered about 45 minutes, or until top cheese is crusted well.
WINE PAIRING:
Both reds and whites go well with this dish. Chianti and Pinot Grigio would be good choices, but your own favorite dinner wine would likely pair up just as well.