Three Step Tetrazzini

• 2 tablespoons butter
• 1 tablespoon olive oil
• 14 cup minced shallot
• 12 lb mushroom, quartered, about 2 1/4 cups (we used cremini, a dark-brown button mushroom)
• 1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips
• 1 14 teaspoons salt
• 14 teaspoon pepper
• 14 teaspoon paprika
• 1 cup frozen peas, defrosted and drained
• 3 tablespoons flour
• 1 12 cups half-and-half
• 1 teaspoon fresh lemon juice
• 14 cup grated parmesan cheese
• 4 ounces cooked medium egg noodles, cooked according to the package directions (about 2 cups)

1. Melt the butter and olive oil in a large skillet set over medium-high heat.
2. Add the shallots, mushrooms, chicken, salt, pepper, and paprika.
3. Cook until the chicken strips are cooked through, about 6 minutes, stirring frequently.
4. Add the defrosted peas and cook for 1 minute more, stirring frequently.
5. Sprinkle the flour over the mixture and cook for about 1 minute, stirring continuously.
6. Add the half-and-half and lemon juice.
7. Bring the mixture to a boil, then reduce the heat to low.
8. Cook for 1 minute more, stirring frequently.
9. Remove the skillet from the heat.
10. Add the Parmesan and mix thoroughly.
11. Spoon the sauce over the cooked noodles and serve hot.
12. Makes 4 servings.

butter, olive oil, shallot, mushroom, chicken breast, salt, pepper, paprika, frozen peas, flour, lemon juice, parmesan cheese, egg noodles

Taken from www.food.com/recipe/three-step-tetrazzini-157708 (may not work)