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CHICKEN WITH PORTOBELLO MUSHROOM SAUCE
-- from Tom Polisso, Texas Roadhouse (Lynchburg)
1/2 cup butter, divided
2 tablespoons vegetable oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
3/4 cup all-purpose flour
1 (14.5 ounce) can beef broth
1/2 cup dry Marsala wine
salt and ground black pepper to taste
1 tablespoon of browning sauce (can find in most supermarkets)
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
6 slices Monterey Jack cheese
2 tablespoons vegetable oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
3/4 cup all-purpose flour
1 (14.5 ounce) can beef broth
1/2 cup dry Marsala wine
salt and ground black pepper to taste
1 tablespoon of browning sauce (can find in most supermarkets)
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
6 slices Monterey Jack cheese
DIRECTIONS:
Melt butter and vegetable oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Stir the garlic until tender, then gradually whisk in the flour. Increase heat to high, and pour in the beef broth and wine. Season with salt and pepper, and whisk in the browning sauce. Bring to a boil, and reduce heat to low. Cover saucepan, remove from heat, and set aside.
Season chicken with salt and pepper or your favorite marinade. Grill chicken until tender, but done.
Place a slice of Monterey Jack cheese on each chicken breast. Top with mushroom sauce and serve.