Mushrooms, Chicken and Mushrooms!

Who out there used to go to TGIFriday’s back in the 1980’s?  I used to go with my parents and there was something that mom and I would both order most every time we went (dad liked to switch things up a bit).  It’s something that they no longer make since they came out with their healthier menu, but it’s something that can be made at home!  (By the way, I also worked at the TGIFriday’s in San Bruno, CA in the early 90’s.  That location is now closed, but great memories were made there.

Anyway, this recipe comes very close to how the dish turned out at the restaurant and I’m so glad to share it with you.  Now this isn’t something you’re going to want to make when you’re in a hurry, because it does take a bit of time.  The results are SO worth it though!

The first thing you do, is start out by making a basic beer batter…so let’s start with that.

Mushrooms, Chicken and Mushrooms

Beer Batter


1 cup All-Purpose Flour
1 egg, beaten
2 tsp. Garlic Powder
1 tsp. Fresh Ground Pepper
1 1/2 cups Beer (Coors always makes for a good beer batter)


  1.  In a small bowl, combine the four, egg, garlic powder and pepper.
  2. Stir in 1 cup of beer to start with.
  3. Add more from the remaining half cup if it seems to be too thick.

Note:  You’ll want to make sure your flour is fresh and hasn’t been sitting around for too long.  Also, if you refrigerate your flour, let your flour sit out for a half hour so it’s room temperature.  Cold flour can change the whole consistency of your batter and not in a good way.

Mushrooms, Chicken and Mushrooms


1 to 1 1/2 lbs. chicken breast, cut lengthwise so they’re not too thick.
1 cup sliced button mushrooms (Cremini also work well for this dish).
1 cups whole button mushrooms  (or Cremini)
Sliced Monterey Jack Cheese (as desired)
Beer Batter (As shown above)
Vegetable Oil (enough for filling your deep fryer).
2 Tbsp. Unsalted Butter
Kosher salt to taste.


  1. In a medium fry pan, melt the butter over medium heat.  Add the sliced mushrooms and saute for about 8 minutes.  Remove pan from heat and set aside.
  2. Heat oil in deep fryer to 350 degrees.
  3. Heat oven to 275 degrees.
  4. Take your whole mushrooms and place them into the beer batter so that they’re fully coated.  Remove with a spoon and place into the deep fryer.  You may need to do this in a couple of batches.   Fry until you see the mushrooms turn golden in color and remove from oil.  Place on a paper towel to absorb oil.
  5. Transfer whole fried mushrooms to ONE SIDE of a parchment paper lined baking sheet and place into the pre-heated oven to stay warm while you’re cooking the chicken.
  6. Place your chicken breasts into the batter and coat completely.  Transfer them to the hot oil in your deep fryer (you may need to do this in a couple of batches).
  7. Fry until they are rich golden brown (and chicken has reached 170 degrees with the meat thermometer).
  8. Drain chicken on paper towels and sprinkle lightly with Kosher salt.
  9. Remove the baking sheet from the oven and place chicken on the half that hasn’t been used.
  10. Distribute saute’d mushrooms evenly on the chicken and top with the sliced Monterey Jack cheese.
  11. Return to the oven for about 10 minutes, or until the cheese has completely melted.
  12. Remove from oven and serve with ramekins of 1/4 cup mayonnaise and 1 Tbsp of Horseradish mixed together.

    Note:  Rice and steamed broccoli accompany this dish well.


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