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
4 chicken breast halves
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
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. 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, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder and 1/2 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 8×8 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 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. 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.