Chicken Kebabs with Mushroom Veloute Sauce

Breaded chicken kebabs baked in a luscious mushroom veloute sauce is the ultimate company dinner. The deep flavor of the sauce complements the chicken perfectly and as the chicken bakes, it gets coated, creating tender and juicy chicken. One of the best attributes of this meal is that it can be made ahead of time. We even served this chicken at my brother in law’s wedding, serving about 200 people and it tasted fresh and succulent.

Yields: 8-10 (6 inch) kebabs

Ingredients:

4 chicken breast halves

2 eggs

3 slices of bread, or 3 cups fresh bread crumbs

1 1/2 Tablespoons fresh parsley

1/4 cup parmesan cheese, finely grated

1 teaspoom garlic powder

1 teaspoon onion powder

salt, pepper

Sauce:

1 pound fresh mushrooms, white button or baby bella

1 small handful dried porcini mushrooms, about 3-5 Tablespoons, chopped

2 Tablespoons butter

1 large onion, finely minced

2 garlic cloves

1 sprig of thyme

1 1/2 Tablespoons flour

1 1/4 cups chicken broth

1/3 cup heavy cream

Breaded Chicken Skewers:

Cut the chicken into 1 inch cubes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper,1/2 teaspoon garlic powder,1/2 teaspoon onion powder.  IMG_8598 Skewer the chicken onto 6 inch bamboo skewers.  IMG_8603 Make the breadcrumbs by pulsing the bread in the food processor.  IMG_8618 Add the Parmesan cheese, fresh parsley, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder.  IMG_8627 Set up a breading station. I like to use pie plates. In one of them place the breadcrumbs and in the other one, whisk up the eggs.  IMG_8630 Dip the chicken in the eggs. You can do them all at the same time, just roll them around in the pie plate.  IMG_8638 Dredge in the breadcrumbs.  IMG_8640 Heat 1 Tablespoon of oil in a nonstick skillet over medium heat. Add the chicken and brown on all sides, about 1-2 minutes per side.  IMG_8645 Place in an 8×8 inch baking dish and set aside while you prepare the sauce.  IMG_8652 Place the dry mushrooms in a bowl and cover with hot or boiling water. Set aside until they soften.  IMG_8614 Meanwhile, slice the fresh mushrooms into 1/4 inch slices and mince the onion and garlic. Melt the butter in a large skillet and add the mushrooms, onion, garlic and thyme to the skillet.  IMG_8666 Cook for about 8 minutes, until most of the liquid evaporates. Meanwhile, chop the dry mushrooms and pour the liquid through a coffee filter or paper towel and reserve. Add the reserved liquid and the dried mushrooms to the skillet.  IMG_8672 Cook until most of the liquid cooks off.  IMG_8682 Add the flour and cook until completely incorporated.  IMG_8685 Slowly whisk in the chicken broth and cook for 5-7 min, until thickened.  IMG_8691 Add the cream. Discard the thyme sprigs.  IMG_8700 This sauce is so deep in flavor and is such a perfect consistency. You may wish to make the sauce for other dishes as well. It is my favorite to serve as a gravy.

Pour the sauce over the chicken. Cover with aluminum foil and bake for about 30 minutes at 350 degrees.  IMG_8706 Make Ahead:

Prep the dish all the way through without baking it. Cover and refrigerate until you are ready for it. Let the chicken stand at room temperature at least 20 minutes before putting it into the oven. Add 15 minutes to the baking time.

To reheat leftovers, cook in a covered skillet over medium-low heat until the chicken is warmed through. Add more chicken broth to the sauce if it’s thickened more than you like. IMG_8829

 

Chicken Kebabs with Mushroom Veloute Sauce
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8-10 (6 inch) kabobs
Ingredients
  • 4 chicken breast halves
  • 2 eggs
  • 3 slices of bread, or 3 cups fresh bread crumbs
  • 1½ Tablespoons fresh parsley
  • ¼ cup parmesan cheese, finely grated
  • 1 teaspoom garlic powder
  • 1 teaspoon onion powder
  • salt, pepper
Sauce:
  • 1 pound fresh mushrooms, white button or baby bella
  • 1 small handful dried porcini mushrooms, about 3-5 Tablespoons, chopped
  • 2 Tablespoons butter
  • 1 large onion, finely minced
  • 2 garlic cloves
  • 1 sprig of thyme
  • 1½ Tablespoons flour
  • 1¼ cups chicken broth
  • ⅓ cup heavy cream
Instructions
Breaded Chicken Skewers:
  1. Cut the chicken into 1 inch cubes.
  2. Season with ¾ teaspoon salt, ½ teaspoon pepper,1/2 teaspoon garlic powder,1/2 teaspoon onion powder.
  3. Skewer the chicken onto 6 inch bamboo skewers.
  4. Make the breadcrumbs by pulsing the bread in the food processor.
  5. Add the Parmesan cheese, fresh parsley, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder.
  6. Set up a breading station. In one of plate, place the breadcrumbs and in the other one, whisk up the eggs.
  7. Dip the chicken in the eggs. Dredge in the breadcrumbs.
  8. Heat 1 Tablespoon of oil in a nonstick skillet over medium heat. Add the chicken and brown on all sides, about 1-2 minutes per side.
  9. Place in an 8x8 inch baking dish and set aside.
Sauce:
  1. Place the dry mushrooms in a bowl and cover with hot or boiling water. Set aside until they soften.
  2. Meanwhile, slice the fresh mushrooms into ¼ inch slices and mince the onion and garlic.
  3. Melt the butter in a large skillet and add the mushrooms, onion, garlic and thyme to the skillet. Cook for about 8 minutes, until most of the liquid evaporates.
  4. Meanwhile, chop the dry mushrooms and pour the liquid through a coffee filter or paper towel and reserve. Add the reserved liquid and the dried mushrooms to the skillet.
  5. Cook until most of the liquid cooks off. Add the flour and cook until completely incorporated.
  6. Slowly whisk in the chicken broth and cook for 5-7 min, until thickened. Add the cream. Discard the thyme sprigs.
  7. Pour the sauce over the chicken. Cover with aluminum foil and bake for about 30 minutes at 350 degrees.
Make Ahead:
  1. Prep the dish all the way through without baking it. Cover and refrigerate until you are ready for it.
  2. Let the chicken stand at room temperature at least 20 minutes before putting it into the oven. Add 15 minutes to the baking time.
  3. To reheat leftovers, cook in a covered skillet over medium-low heat until the chicken is warmed through.

 
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Comments

  1. Natalie says

    This looks so good! Actually, all of your recipes do! Just a quick question – when you say “Meanwhile, chop the dry mushrooms and pour the liquid through a coffee filter or paper towel and reserve. Add the reserved liquid and the dried mushrooms to the skillet.” Are you reserving the liquid where the dry mushrooms were softening? I am definitely trying this one this week!

  2. Ilona says

    Olga,
    i love your food blog.. I just recently found it and cant wait to try your recipes…Your pictures are so beautiful and thank you for the step to step instructions.. This especially looks very yummy, will give it a try this week…

  3. Olga Vorobey says

    I was wondering if its possible to do this recipe without the porcini mushrooms? Would the sauce taste as good and would i need to change anything else? Thanks…

  4. Olga Vorobey says

    I was wondering if i could do this recipe without adding the porcini mushrooms? Would i need to change anything and would it still taste the same?

  5. tanya says

    I made this last night for dinner and it was delicious. My hubby loved it. Just noticed that my sauce didn’t thicken up much, and the only thing i did different was i didn’t add the dry mushrooms.

    • says

      Yep, it definitely needs more time than that, about 15 minutes. If you like the sauce thicker, use a little bit more flour. I prefer it a little bit thinner, because it needs to absorb into the chicken and also because it thickens a lot more as it stands. If you eat it all at once, you can make it thicker, but I usually make it in advance or enough to have leftovers, so I intentionally make it thinner.

  6. alla says

    I made the chicken kabobs skipping putting the chicken on skewers cuz i didn’t have any at the time but it came out so yummy and i served it with garlic mashed potatoes and salad. Thank you it was Delicious and my family ate it all licking the plates clean.

  7. Irina Maksimenko says

    Hi!
    I am about to try this recipe, but I could only find shiitake dried black mushrooms, would it still be ok to use them?

  8. Oksana says

    LOOKS super tasty! Have to do it soon, as i just bought some fresh mushrooms, i love mushroom gravy, do it all the time, but never added dry mushrooms to it, gotta try that, obviously will add tons of flavor. Thanks Olya! :-D

  9. Oksana says

    Hi Olga! This chicken dish looks so delicious and appealing and I will definitely try it. Quick question, does the breading get soggy at all after you bake the chicken with the sauce? Thanks, you’re the best!

  10. Oksana says

    We had this chicken for dinner today and oh boy…it was so good! By far one of my favorite chicken dishes now. The dry mushrooms are a must, they add such great taste and depth to the sause. And the bredding didn’t get soggy at all. Olga thanks for sharing such a wonderful recipe! :)

    • says

      That’s great, Oksana! That’s exactly the reason why this recipe is on my blog. I love sharing recipes that my own family enjoys. We’ve made it many times throughout the years.
      I definitely agree with you about the dry mushrooms! They add so much depth and flavor to the dish:). Yummy. One of my favorite combinations is chicken with mushrooms.

  11. alana says

    MAking these right now. My doesn’t look as creamy as on ur pic. Making I cooked the broth a little too much?

    • says

      I don’t remember exactly, but I know it was in one of the local grocery stores. I’ve seen them in many stores. If you can’t find them, just buy the regular ones and cut them in half.

  12. Zoya says

    This looks amazing! Are you able toile this whole dish ahead of time and freeze it and then take it out, thaw and reheat?

    Thanks!
    Zoya

    • says

      I wouldn’t recommend it, Zoya. I think the chicken will become tough and the sauce will congeal and will not be a pleasant texture. You can do most of the work ahead of time, though. Follow the instructions that I have already written for the Make Ahead version. You can do all the prep work EXCEPT baking the chicken in advance and bake it right before serving.

  13. alesya says

    Hi Olga

    My family loves this chicken, but i wanted to know how long a head of time can i make it. I am having a big party Saturday afternoon, if i make it Thursday evening will it be okay.

    Thanks

    • says

      I don’t usually make food more than 2 days in advance, Alesya. You can pre make the chicken and the sauce and store them separately and then cook them together right before serving. The sauce will be much thicker, though, so you may wish to thin it out with some water or broth.

  14. says

    Hi Olga

    This chicken is amazing. But I wanted to know how long a head of time can it be made? I am having a party Saturday afternoon, will it be okay if I make it late in the evening Thursday?

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