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 ½ 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
1 ½ Tablespoons flour
1 ¼ cups chicken broth
⅓ cup heavy cream
Breaded Chicken Skewers:
Cut the chicken into 1 inch cubes. Season with ¾ teaspoon salt, ½ teaspoon pepper,½ teaspoon garlic powder,½ teaspoon onion powder. 
Skewer the chicken onto 6 inch bamboo skewers. 
Make the breadcrumbs by pulsing the bread in the food processor. 
Add the Parmesan cheese, fresh parsley, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder. 
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. 
Dip the chicken in the eggs. You can do them all at the same time, just roll them around in the pie plate. 
Dredge in the breadcrumbs. 
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. 
Place in an 8x8 inch baking dish and set aside while you prepare the sauce. 
Place the dry mushrooms in a bowl and cover with hot or boiling water. Set aside until they soften. 
Meanwhile, slice the fresh mushrooms into ¼ 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. 
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. 
Cook until most of the liquid cooks off. 
Add the flour and cook until completely incorporated. 
Slowly whisk in the chicken broth and cook for 5-7 min, until thickened. 
Add the cream. Discard the thyme sprigs. 
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. 
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.
Chicken Kebabs with Mushroom Veloute Sauce
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 mins
- Yield: 8-10 (6 inch) kabobs 1x
- Category: Entree
Ingredients
- 4 chicken breast halves
- 2 eggs
- 3 slices of bread, or 3 cups fresh bread crumbs
- 1 ½ 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
- 1 ½ Tablespoons flour
- 1 ¼ cups chicken broth
- ⅓ cup heavy cream
Instructions
Breaded Chicken Skewers:
- Cut the chicken into 1 inch cubes.
- Season with ¾ teaspoon salt, ½ teaspoon pepper,½ teaspoon garlic powder,½ teaspoon onion powder.
- Skewer the chicken onto 6 inch bamboo skewers.
- Make the breadcrumbs by pulsing the bread in the food processor.
- Add the Parmesan cheese, fresh parsley, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon onion powder.
- Set up a breading station. In one of plate, place the breadcrumbs and in the other one, whisk up the eggs.
- Dip the chicken in the eggs. Dredge in the breadcrumbs.
- 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.
- Place in an 8x8 inch baking dish and set aside.
Sauce:
- Place the dry mushrooms in a bowl and cover with hot or boiling water. Set aside until they soften.
- Meanwhile, slice the fresh mushrooms into ¼ 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. 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.
- Cook until most of the liquid cooks off. Add the flour and cook until completely incorporated.
- Slowly whisk in the chicken broth and cook for 5-7 min, until thickened. Add the cream. Discard the thyme sprigs.
- Pour the sauce over the chicken. Cover with aluminum foil and bake for about 30 minutes at 350 degrees.
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.
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! 🙂
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.
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!
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! 😀
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?
Hi Irina,
You can use any dried mushrooms.
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.
i cooked it around 5 6 min. maybe thats why. ok. thanks, next time i'll know:)))
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.
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.
Did you cook it long enough? When you cook a sauce long enough, it will reduce and get thicker.
Where can i buy Porcini mushrooms?
They are sold in many grocery stores. I use them in many different recipes, so I buy them in bulk online. I really love the quality of porcini mushrooms from http://nuts.com/cookingbaking/mushrooms/porcini-mushrooms.html.
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?
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...
The flavor will be much less flavorful, but you can certainly make the sauce without the porcinin mushrooms.
thanks olsik
I was just wondering if you take out the skewer after frying the chicken kebabs?
No, I serve the chicken on the skewer.
Looks like something my family will enjoy! Thanks for the recipe!
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...
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!
Yes, reserve the water that the dry mushrooms were softening in, then pour it into the sauce.