RECIPE # 4509 - PORTOBELLO MUSHROOM CHICKEN, Monday, August 2, 2010
TONY NOBLE / TEXAS ROADHOUSE
Desired number of grilled chicken breasts
Sliced jack cheese
Grated Parmesan Cheese
Portobello Mushroom Sauce Ingredients
2 quarts + 1 cup of water
5 1/2 oz condensed mushroom soup
1 cup soybean oil
1 cup flour
8 oz Portobello mushrooms – finely chopped
1 tsp white pepper
2 tsp granulated garlic
1 tsp granulated salt
2 Tbsp granulated sugar
Mix water and soup and set aside. Place Soybean Oil into a saucepan. Heat for 1 minute. Add Chopped Portobello Mushrooms, cook for 1-2 minutes over a medium heat. Add flour continue cooking for 1-2 minutes. [Do not brown] Add water and soup mixture continually stirring until mixture reaches a soft boil. Continue cooking for approximately 2 to 3 minutes. Add pepper, garlic, salt and sugar and continue stirring until well mixed.
Place grilled chicken breasts on baking tray. Place a slice of jack cheese on each piece of chicken. Heat until cheese melts. Ladle the Portobello Mushroom Sauce over the Chicken and Cheese. Top with sautéed Portobello Mushrooms, grated Parmesan Cheese and fresh chopped Parsley. Serve immediately.
Remember, these are only tips for you to try it at home. This is not the Texas Roadhouse Legendary Recipe. We can't give that to just anyone, you know. If you want the real deal you will have to stop by your area Texas Roadhouse.