Chicken - Chicken Tetrazzini

Serves 6-8

9 T butter
2 T olive oil
4 boneless skinless chicken breasts
2 1/4 t salt
1 1/4 t black pepper
1 pound white mushrooms, sliced
1 large onion, finely chopped
5 cloves garlic, minced
1 T chopped fresh thyme leaves
1/2 cup dry white wine
1/3 cup flour
4 cups whole milk at room temp
1 cup heavy whipping cream at room temp
1 cup chicken broth
1/8 t ground nutmeg
12 ounces linguine
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley
1 cup grated Parmesan
1/4 cup dreid Italian style breadcrumbs

Preheat oven to 450 F. Spread 1 T butter in 13X9X2" baking dish. Melt 1 T each of butter and oil in a deep large nonstick frying pan over med-high heat. Sprinkle chicken w 1/2 t each s & p. Add chicken to hot pan and cook until pale golden and just cooked through, about 4 mins/side. Transfer meat to a plate to cool slightly; Coarsely shred chicken into bite-size pieces and into a lge bowl.

Meanwhile, add 1 T each of butter and oil to same pan. Add mushrooms and saute over med-high heat until liquid from mushrooms evaporates and they are pale golden, abt 12 mins. Add onion, garlic, thyme, and saute until onion is translucent, abt 8 mins. Add wine and simmer until it evaporates, abt 2 mins. Tranfer to bowl with chicken.

Melt 3 more T butter in same pan over med-low heat. Add flour and whisk for 2 mins; whisk in milk, cream, broth, nutmeg, remaining 1 3/4 t salt, and remaining 3/4 t pepper. Increase heat to high. Cover and bring to boil; simmer uncovered until sauce thickens slightly, whisking often, abt 10 mins.

Bring large pot of salted water to boil. Add linguine and cook until al dente, abt 9 mins. Drain. Add linguine, sauce, peas, and parsley to chicken mixt. Toss until sauce coats pasta and mixt is well blended.

Transfer to prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle over pasta. Dot with remaining 3 T butter. Bake, uncovered, until golden brown on top and sauce bubbles, abt 25 mins.