Thursday, June 2, 2016

Grilled Chicken with Mushroom Sauce

Grilled chicken with mushroom sauce is simply delicious chicken covered with thick creamy sauce and some melted cheese. A crowd-pleasing lunch that can be made easily.




Ideal dish to make with leftover grilled meat from your outdoor barbeque party.




PRINTABLE RECIPE HERE
Ingredients:
Chicken breast- 3 (Cut into two)
Marinade:
Pepper pd- 1 tsp
Salt to taste
Paprika powder- 1/2 tsp, turmeric pd- 1/3 (Both are optional)

Portobello mushroom - 3 large (use any kind u have in hand)
Onion - 1 chopped (medium size)
Garlic cloves - 6-7
Baby spinach - two hand fulls (optional)
Oregano powder- 1/3 tsp
Basil powder - 1 tsp
Thyme -1/3 tsp
Parmesan cheese - 3 tbsp
Mozzarella cheese - 2-3 tsp (I wanted the sauce to thicken but u may use cheddar or others)
Heavy cream -1/3cup + extra if u like
Chicken broth or water -1/2 - 1 cup
Salt and pepper to taste
To garnish:
Cherry tomatoes - 6-8 cut into half

Method:
Heat the grilling pan add few tsps of olive oil when its hot lay the chicken and sear (1-2 minutes) one side turn quickly  and reduce heat to sim cover and cook on a low heat for 10 minutes. Allow it to rest for another 10 minutes remove from pan keep aside. (This process will make the breast piece really soft)
In the same pan add the mushroom let it cook In the mean time add the chopped onion and garlic saute well.
Keep it covered and cook until the mushroom are almost soft now add the spinach and spice powders(oregano ,basil thyme,pepper and salt) saute for 2 minutes as soon as the spinach begins to wilt add broth or water as per  consistency required. when this begins to boil turn down the heat to lowest add the heavy cream and mozzarella cheese switch off stove.
Arrange the chicken back into the pan sprinkle half tbsp parmesan cheese on each piece. Cover and keep the pan aside for the cheese to melt and flavors to mingle.
Before serving cut cherry tomatoes into half and garnish.

The grilled chicken with mushroom sauce can be served with baked potato and salads or simply steamed veggies  or just any bread which will soak the sauce.
Note:
The sauce can be made really thick by adding 2 tsp flour before adding spice saute it well until the raw smell goes then add the spices.


More grilled chicken recipes from Food Network friends:
The Lemon Bowl: Ginger Teriyaki Grilled Chicken Breasts
Napa Farmhouse 1885: 
Grilled Chicken Breasts with Corn & Black Bean Salsa
TasteBook: 
Coconut Grilled Chicken with Ginger and Lime
Elephants and the Coconut Trees: 
Grilled Chicken with Mushroom Sauce
The Mom 100: 
Grilled Chicken Salad
Healthy Eats: 
6 Ways to Never Tire of Grilled Chicken
Devour: 
Fuel Up for Summer with 4 Protein-Packed Grilled Chicken Skewers
In Jennie's Kitchen: 
Crispy Fried Chicken Bites
Taste with the Eyes: 
Grilled Chicken, Pickled Sweet Cherry Pepper Sauce
FN Dish: 
6 Ways to Grill the Whole Chicken Like a Total Champ

5 comments:

  1. Must be a filling dinner this summer. Looks really delicious

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  2. Seldom such a dish at home, blame it on our typical Asian palate. Yet, such a divine dish and with fish and mushrooms, oh yum.

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  3. this looks so luscious, especially the cheese on the top!

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  4. ohh ennike vaiyya...ee pathirake enne kothipichu...I am gonna bookmark it and try...looks superb...

    ReplyDelete

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