Copycat Texas Roadhouse Portobello Mushroom Chicken

Name: Copycat Texas Roadhouse Portobello Mushroom Chicken (Upgraded)
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 Chicken breasts-boneless, skinless; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Paprika; 3/4 cup Chicken broth; 1/4 cup Dry sherry; 3 tbsp Butter; 3 cloves Garlic-minced; 1 tbsp Lemon juice; 1 tsp Dijon mustard; 10 oz Portobello mushrooms-sliced; 1/4 cup Shallots-minced; 2 tbsp Olive oil; 1/2 tsp Thyme-fresh, chopped; 1 cup Monterey Jack cheese-shredded; 1/4 cup Parmesan cheese-grated

⏱1h 15m

👥4

🔥600 cal

Medium

🍽️American

A refined version of the classic dish, featuring a richer sauce and more complex mushroom preparation.

4 Chicken breasts-boneless, skinless

1 tsp Salt

1/2 tsp Black pepper

1 tsp Paprika

3/4 cup Chicken broth

See all 16 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥600 cal

Medium

🍽️American

A refined version of the classic dish, featuring a richer sauce and more complex mushroom preparation.

#chicken #mushrooms #comfort food #weeknight dinner

Instructions

Season Chicken breasts with Salt, Black pepper, and Paprika.
Heat Olive oil in a large skillet over medium-high heat. Add Portobello mushrooms and Shallots and cook until softened and browned, about 8-10 minutes. Stir in Thyme during the last minute of cooking. Set aside.
Add Chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
While Chicken is cooking, prepare Sauce: In a small saucepan, combine Chicken broth, Dry sherry, Butter, minced Garlic, Lemon juice, and Dijon mustard. Bring to a simmer and cook for 8-10 minutes, or until slightly thickened.
Pour Sauce over cooked Chicken breasts. Top with cooked mushrooms and shredded Monterey Jack and Parmesan cheese. Cover and cook for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately.

Ingredients

4 4 Chicken breasts-boneless, skinless
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 tsp 5 mL Paprika
3/4 cup 180 mL Chicken broth
1/4 cup 60 mL Dry sherry
3 tbsp 45 mL Butter
3 cloves 15 mL Garlic-minced
1 tbsp 15 mL Lemon juice
1 tsp 5 mL Dijon mustard
10 oz 280 g Portobello mushrooms-sliced
1/4 cup 60 mL Shallots-minced
2 tbsp 30 mL Olive oil
1/2 tsp 2.5 mL Thyme-fresh, chopped
1 cup 100 g Monterey Jack cheese-shredded
1/4 cup 50 g Parmesan cheese-grated

Equipment

Large skillet
Small saucepan
Cutting board
Knife

Instructions

Season Chicken breasts with Salt, Black pepper, and Paprika.
Heat Olive oil in a large skillet over medium-high heat. Add Portobello mushrooms and Shallots and cook until softened and browned, about 8-10 minutes. Stir in Thyme during the last minute of cooking. Set aside.
Add Chicken breasts to the skillet and cook for 5-7 minutes per side, or until cooked through.
While Chicken is cooking, prepare Sauce: In a small saucepan, combine Chicken broth, Dry sherry, Butter, minced Garlic, Lemon juice, and Dijon mustard. Bring to a simmer and cook for 8-10 minutes, or until slightly thickened.
Pour Sauce over cooked Chicken breasts. Top with cooked mushrooms and shredded Monterey Jack and Parmesan cheese. Cover and cook for 2-3 minutes, or until cheese is melted and bubbly.
Serve immediately.

Nutrition per serving

Calories 600