Ingredients:
Grilled chicken breasts (number depends on how many you're serving)
Sliced Monterey jack cheese
Portobello Mushroom Sauce (recipe follows)
Sauteed portobello mushrooms
Grated parmesan cheese
Chopped parsley
Place grilled chicken breasts on baking tray. Place a slice of Monterey jack cheese on each piece of chicken. Heat until cheese melts.
Ladle the Portobello Mushroom Sauce (see recipe below) over the chicken and cheese. Top with sauteed portobello mushrooms, grated parmesan cheese and fresh chopped parsley. Serve immediately.
Portobello Mushroom Sauce:
5 1/2 ounces condensed cream of mushroom soup
1 cup soybean oil
8 ounces portobello mushrooms, finely chopped
1 cup flour
2 quarts plus 1 cup of water
1 teaspoon white pepper
2 teaspoons granulated garlic
1 teaspoon granulated salt
2 Tablespoons granulated sugar
Instructions:
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 and 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 2-3 minutes.
Add pepper, garlic, salt and sugar and continue stirring until well mixed.
Source:
Tom Polisso, Texas Roadhouse Restaurant (Lynchburg)
WDBJ, Weekend Diner, October 19, 2002
