Serves up to 8 hungry people
You can make this up a day ahead and keep it in the refrigerator. Excellent as leftovers, but this doesn’t happen often.
3 lb/1,5kg chicken breasts, split (2 lb/1kg if boneless)
3 cups/1l water
½ cup/125g butter (divided)
1 lb. mushrooms, sliced
½ cup/¼ l dry white wine
½ tsp. tarragon leaves
4 tbsp. flour
1 tsp. salt
¼ tsp. each white pepper and ground nutmeg
2 cups/500 ml light cream
12 – 16 lasagna noodles
Boiling salted water
¾ lb/350g swiss cheese, shredded.
- Place chicken in a large pot, cover with salted water and bring to a boil. Simmer until chicken is tender (about 20 minutes). Strain broth and reserve.
- When chicken is cool, discard skin and bones and cut in small pieces.
- In a frying pan over medium-high heat, melt 4 tbsp. butter, add mushrooms and cook, stirring until they are soft. Add wine and tarragon, reduce heat to medium and cook until most of juices are evaporated. Set aside.
- In a 2-quart pan over medium heat, melt remaining 4 tbsp. of butter. Blend in flour, salt, pepper, and nutmeg and cook, stirring, until bubbly.
- Remove from heat and stir in the light cream and 2 cups/500ml of the reserve chicken broth. Save remaining broth for other uses, if you wish. Return pan to heat and cook, stirring until smooth and thickened. Add mushroom mixture to the sauce.
- Cook lasagna noodles, if necessary, until al dente. Drain, rinse in cold water and rinse again. (Some noodles do not require cooking, see package directions.)
- Butter a 9 x 13-inch (25 x 33 cm) baking dish. Spread a thin layer of sauce over the bottom. Arrange a layer of noodles on the sauce. Spread 1/3 of the chicken on the noodles, add 1/3 of the sauce and 1/3 of the cheese and cover with noodles. Repeat two times, ending with a layer of cheese. If made ahead, cover and keep in the refrigerator.
Pre-heat oven to 350°F./175°C.
- Bake, uncovered, in a 350°F/175°C oven until hot and bubbly (40 to 50 minutes). Cut into squares to serve.
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