Milestones Portobello Mushroom Chicken (copycat) Recipe
Tender chicken over angel hair pasta, smothered in browned portobello mushrooms and a silky wine and Reggiano cream sauce. It is rich, garlicky and the kind of dish people order at Milestones again and again.
Best for: a special weeknight dinner · Pairs with: a green salad, or start with our lighter Milestones Mediterranean Chicken on another night
Why this copycat works
- Browned mushrooms: cooking them until deeply golden builds the savoury base.
- Roasted garlic: it is sweeter and mellower than raw, so the sauce stays smooth.
- Reggiano last: stirring it in off the boil keeps the sauce silky and stops it going grainy.
💡 Chef's tip
Cappellini cooks in about 3 minutes. Start it once the cream is simmering, and save a splash of pasta water to loosen the sauce if it thickens.
Nutrition per serving (estimate)
- Serving size: 1 plate of chicken, pasta and sauce
- Calories: 900 calories
- Protein: 58 g
- Carbohydrates: 47 g
- Fat: 49 g
- Sodium: 850 mg
Our estimate from the ingredients, counting all of the cream sauce. It is not the restaurant's published figure.
Frequently asked questions
-
How do I roast garlic?
Trim the top off a head of garlic, drizzle with olive oil, wrap in foil and roast at 400°F for 35 to 40 minutes. Squeeze out the soft cloves.
-
Can I use another pasta?
Yes. Linguine or spaghetti work well, and mashed potatoes are a good swap if you prefer. Adjust the cooking time for the pasta you choose.
More from Milestones
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Ingredients
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Chicken
Mushroom cream sauce
To serve
Method
- 1
Prep the chicken
Slice each chicken breast horizontally into two thin cutlets, or butterfly and flatten to about 1/2 inch. Season both sides with salt and pepper.
- 2
Sear the chicken
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken 3 to 4 minutes per side, until golden and 165°F (74°C) inside. Move to a plate and cover with foil.
- 3
Brown the mushrooms
Add 1 tbsp olive oil to the same skillet. Cook the portobello slices over medium-high heat for 5 to 6 minutes, until browned and tender. Stir in the roasted garlic.
- 4
Reduce the wine
Pour in the white wine and simmer for 2 to 3 minutes, scraping up the browned bits, until it has mostly cooked off and been absorbed by the mushrooms.
- 5
Build the sauce
Add the cream and simmer for 5 to 6 minutes, until thick enough to coat a spoon. Reduce the heat to low, stir in the Reggiano until melted, and season with salt and pepper.
- 6
Cook the pasta
While the sauce simmers, cook the cappellini in well-salted boiling water until al dente, about 3 minutes. Drain.
- 7
Finish and serve
Return the chicken and any juices to the sauce for a minute to warm through. Pile the pasta on plates, top with chicken and mushroom sauce, and finish with the basil.
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