Portobello Mushroom Chicken
Portobello mushroom is pretty much the best mushroom for this recipe because it’s high in protein and high in B vitamins. You can use any mushrooms that you like, but I like to use portobello mushrooms because they are really flavorful.
Ingredients
- 6 Grilled chicken breasts
- 6 slices Monterey Jack cheese
- 1 cup Parmesan cheese Grated
- Parsley Chopped
For The Portobello Mushroom Sauce
- 5 1/2 oz Condensed cream of mushroom soup
- 1 cup Soybean oil
- 8 oz Portobello mushrooms finely chopped
- 1 cup Flour
- Water 2 quarts + 1 cup
- 1 tsp White pepper
- 2 tsp Granulated garlic
- 1 tsp Granulated salt
- 2 tbsp Granulated sugar
Instructions
- On a baking tray, place chicken breasts that have been grilled.
- On each piece of chicken, place a slice of Monterey Jack cheese. Heat until the cheese melts.
- Spread the Portobello Mushroom Sauce over the chicken.
- Garnish with grated parmesan cheese, sauteed portobello mushrooms, and fresh chopped parsley. Enjoy!
For the Portobello Mushroom Sauce:
- Mix the water and soup together and set aside. Pour the soybean oil into a saucepan. Heat for one minute.
- Add the chopped portobello mushrooms, cooking for 1-2 minutes on medium heat.
- Stir in flour and cook for 1-2 minutes. Be careful not to brown.
- Stir constantly until mixture reaches a soft boil, then add water and soup mixture. Continue cooking for about 2-3 minutes.
- Stir in pepper, garlic, salt, and sugar until well combined.
Nutrition
Calories: 890.1kcalCarbohydrates: 25.2gProtein: 69gFat: 56.1gSaturated Fat: 15.7gPolyunsaturated Fat: 22.6gMonounsaturated Fat: 14.4gTrans Fat: 0.2gCholesterol: 183.8mgSodium: 1139.2mgPotassium: 665.4mgFiber: 1.2gSugar: 5.9gVitamin A: 381.6IUVitamin C: 1.2mgCalcium: 467.4mgIron: 3.7mg