If you're looking to spice up the average bland chicken dish, Portobello Mushroom Chicken from Texas Roadhouse is the dish for you. The best thing is, you can easily recreate this recipe at home in under 30 minutes!
Heat the soybean oil (or butter) on low heat. While that’s coming up to temperature, mix the thickened cream of mushroom soup with some water, stir thoroughly, and set aside.
Once the oil/butter is up to temperature add the sliced mushrooms and start to fry while stirring constantly.
Fry for 2-3 minutes and then add 1 cup of flour and continue stirring as it fries. Keep the ingredients moving constantly to stop the flour browning.
Once mushrooms are adequately fried with the flour, add the water and mushroom mixture we prepared early, stir thoroughly and bring to a boil.
Boil for the next 5 minutes and add the additional seasonings, sugar, garlic, salt, and pepper to taste. Feel free to experiment and add other seasonings to get creative with it.The sauce is now ready and can be kept on low heat while we prepare the other ingredients.
First, we need to prepare the chicken breast, pat it dry with a kitchen towel to remove any excess liquid, and then coat thoroughly with oil, add additional salt and pepper.
Grill on medium-high heat to get those signature grill lines. The whole dish should only take 10 minutes to cook all the way through.
Place the slices of Monterey jack cheese on the grilled chicken and then dust with parmesan cheese. Bake briefly until the cheese melts (remember, the chicken’s cooked already).
Pour the mushroom sauce over the grilled chicken and top it off with the chopped parsley. It’s now ready to serve!