Recipe For Texas Roadhouse Smothered Chicken Food

TEXAS ROADHOUSE SMOTHERED MUSHROOM CHICKEN

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

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.