Chicken Portobello Recipe
I am a big fan of eating out at restaurants. I love being served a meal where I don’t have to buy the grocery, cook the food for the whole family, and then serve it. But we can’t go out all the time. Our bank account would run dry.
Eating out is expensive. So that is why I love to find copycat restaurant recipes that I can make at home for a fraction of the cost. A while back I had purchased Top Secret Restaurant Recipes
Chicken Portobello recipe comes from Romano’s Macaroni Grill restaurant. I did change the recipe a bit to make it easier and to have a little fewer ingredients. Sometimes these restaurant-quality recipes have so many ingredients that it isn’t worth the effort. I like to reduce it.
Cost to make this recipe.
At the time of writing this recipe, I have not been able to find chicken Portobello with orzo pasta on the restaurant’s menu, but I can presume one entrée plate cost would be around $25. But if you make this meal at home, then it will cost you less than $20 for four servings. I calculated this recipe to cost around $18.50 for four servings or $4.63 per serving size. That is considerably less than the restaurant.
I can take the cost a step lower by growing our herbs, garlic, making the chicken and beef broth, and spinach. A homesteader cost would be around $9.33 or $2.33 per serving size, nearly half the cost.
We love to hear from you, so comment and rate the recipe down below. Also, check out more of our great chicken dinner entrée blog posts.
This recipe was adapted from Top Secret Cookbook. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Chicken Portobello
Ingredients
Demi Glaze
- 3 Portobello mushrooms, cleaned and chopped…[$3.00]
- 3 tbsp. olive oil, divided…[$0.27]
- 10 cloves garlic, crushed and divided…[$1.00]
- 3 cups beef broth, …[$2.64]
- 3 cups chicken broth, divided…[$1.05]
- 3 tbsp. cornstarch, …[$0.09]
- 2 tsp. fresh rosemary, …[$0.08]
- ½ tsp fresh thyme, …[$0.15]
- ¼ tsp. black pepper, …[$0.23]
Orzo Pasta
- 1 lb. orzo pasta, …[$1.00]
- 1 cup sweet green pepper, diced…[$0.75]
- ½ stick butter, …[$0.50]
- 4 cups fresh spinach, …[$3.50]
Chicken Portobello
- 4 chicken breasts, …[$4.00]
- 1-2 tbsp. whole grain mustard, …[$0.24]
Instructions
Demi Glaze
- Heat 1 tbsp. olive oil in medium saucepan on low to medium heat.
- Crush or mince 6 cloves garlic and toss in saucepan along with chopped mushrooms. Cook for 10 minutes slowly to sweat garlic and bite size cut mushrooms.
- Whisk in 3 cups beef broth, 2 cups chicken broth, cornstarch, rosemary, thyme, and pepper. Simmer for 45-60 minutes and until liquid reduces to about half. Remove from heat and cover it.
Orzo Pasta
- Boil orzo pasta until al dente (slightly tough). Drain and set aside.
- In a stock pot, heat 1 tbsp. olive oil and bell pepper for 1-2 minutes.
- Add drained cooked pasta, 1 cup chicken broth, ½ stick butter, salt and black pepper. Cook for 10 minutes over medium heat.
- Stir in fresh cut spinach.
- Rub mustard over each side of pounded chicken breast and drizzle on some oil. Grill for 4-5 minutes on each side or until done.
- Plate orzo pasta and chicken breast topping with mushroom demi glaze.