Portobello Mushroom Chicken a la Romano’s Macaroni Grill

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Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Yields: 4 Servings

Ingredients:

  • 2 Portobello mushroom caps, diced
  • 5 cloves minced garlic
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 2 sprigs fresh thyme, minced
  • 1 sprig fresh rosemary, minced
  • 2 cups chicken stock
  • 2 cups beef stock
  • 1 tablespoon cornstarch
  • 4 boneless, skinless chicken breasts
  • 2 teaspoon stone ground mustard
  • 4 slices Smoked Provolone cheese

Preparation:

Heat 1tablespoon coconut oil in a skillet over medium heat. Add mushrooms and garlic and sauté until they begin to get tender (7-10 minutes), stirring frequently to avoid the garlic burning. Season with sea salt, freshly ground black pepper, thyme and rosemary.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill    Portobello Mushroom Chicken a la Romano’s Macaroni Grill

In a small bowl, mix together 1/4 cup of the stock with the cornstarch. Pour the remaining stock into the pan with the mushrooms and then whisk in the stock/cornstarch. 

Portobello Mushroom Chicken a la Romano’s Macaroni Grill   Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Turn heat up to medium high. Simmer, stirring frequently, for 40-50 minutes, or until mixture has cooked down and forms a glaze-like consistency.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Preheat oven to 400 degrees.

In a cast-iron skillet, heat the coconut oil. Season chicken with sea salt and freshly ground black pepper. Sear for 2-3 minutes per side or until chicken is golden brown. Remove from heat.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill    Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Spread 1/2 teaspoon of mustard on top of each piece of chicken.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Top chicken breasts with the mushroom mixture and cover with the sliced Provolone  cheese.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill    Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Bake for about 10 minutes or until chicken is fully cooked through and cheese is melted.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Serve with your favorite sides.

Portobello Mushroom Chicken a la Romano’s Macaroni Grill

 

Tools Used: 

 

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Portobello Mushroom Chicken a la Romano’s Macaroni Grill

Portobello Mushroom Chicken a la Romano’s Macaroni Grill
  • Author:
  • Yield: 4
  • Category: Restaurant Recipe
  • Cuisine: Italian

Ingredients

  • 2 Portobello mushroom caps, diced
  • 5 cloves minced garlic
  • 2 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt
  • 2 sprigs fresh thyme, minced
  • 1 sprig fresh rosemary, minced
  • 2 cups chicken stock
  • 2 cups beef stock
  • 1 tablespoon cornstarch
  • 4 boneless, skinless chicken breasts
  • 2 teaspoon stone ground mustard
  • 4 slices Smoked Provolone cheese

Instructions

Heat 1tablespoon coconut oil in a skillet over medium heat. Add mushrooms and garlic and sauté until they begin to get tender (7-10 minutes), stirring frequently to avoid the garlic burning. Season with sea salt, freshly ground black pepper, thyme and rosemary.

In a small bowl, mix together 1/4 cup of the stock with the cornstarch.

Pour the remaining stock into the pan with the mushrooms and then whisk in the stock/cornstarch. Turn heat up to medium high. Simmer, stirring frequently, for 40-50 minutes, or until mixture has cooked down and forms a glaze-like consistency.

Preheat oven to 400 degrees.

In a cast-iron skillet, heat the coconut oil. Season chicken with sea salt and freshly ground black pepper. Sear for 2-3 minutes per side or until chicken is golden brown. Remove from heat.

Spread 1/2 teaspoon of mustard on top of each piece of chicken.

Top chicken breasts with the mushroom mixture and cover with the sliced Provolone cheese.

Bake for about 10 minutes or until chicken is fully cooked through and cheese is melted.

Nutrition

  • Serving Size: 4
  • Calories: 325
  • Sugar: 1.6g
  • Sodium: 1484mg
  • Fat: 18.4g
  • Saturated Fat: 6.1g
  • Trans Fat: 0
  • Fiber: 1.3g
  • Protein: 32.7g
  • Cholesterol: 75mg

 

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