Recipe For Texas Roadhouse Smothered Chicken Food

TEXAS ROADHOUSE SMOTHERED MUSHROOM CHICKEN

Texas Roadhouse Smothered Mushroom Chicken image

Provided by Jennica

Yield 5

Number Of Ingredients 8

Ingredients

3 chicken breasts
1 TBSP olive oil or avocado oil
2 tsp minced garlic
2 lbs mushrooms, sliced ((costco size))
1 large onion
1 tsp seasoning of your choice (I used a Greek :))
2 TBSP corn starch
1/2 c Chicken Broth (( I use water and a tsp of bullion))

Steps:

Slice the chicken breasts in half. Season with salt and pepper.
Heat oil in a wok. Add garlic and saute for 1 minute. Add chicken. Brown both sides of the chicken.
Add sliced veggies to the wok and season generously with Greek seasoning or your favorite seasoning. Saute for about 8 minutes- onions should look transparent and mushrooms have greatly reduced in size.
Mix 2 tbsp of corn starch to a little water to make a thick paste. Add to the bottom of the wok and bring the liquid to a boil. Add chicken broth and bring to a boil again. This should make a nice, delicious gravy!
Stir and serve straight from the wok!

SUNNY'S EASY SMOTHERED CHICKEN

Sunny's Easy Smothered Chicken image

Provided by Sunny Anderson

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil, plus more if needed
Two 8-ounce containers sliced white button mushrooms
1 sprig fresh thyme
1 medium sweet or white onion, large diced
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
1 tablespoon Dijon mustard
2 cups beef stock, warmed
4 grilled chicken breasts, from the freezer or refrigerator section of the grocery, thawed if frozen
Two 10-ounce containers microwavable white rice
3 tablespoons chopped fresh parsley

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and thyme and more olive oil if needed and saute until lightly browned and tender, 5 to 10 minutes. Add the onion and season with salt and pepper. Let cook until the onions are softened, 5 to 7 minutes. Mix in the flour and mustard and cook for about 2 minutes. Whisk in the beef stock and bring to a simmer. Cook until thickened, 3 to 4 minutes. Add the grilled chicken breasts, then cover the skillet and turn down the heat to medium-low. Let simmer for about 10 minutes.
Prepare the rice according to the package directions. Remove the rice to a large bowl and stir in 2 tablespoons parsley. Place rice on a platter, then top with the chicken and mushroom sauce. Garnish with the remaining fresh parsley.

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