Jul 14 2026
Restaurants›Superior Grill›Pollo A La Champinon Recipe

Pollo A La Champinon Recipe

Inspired by Superior Grill
Time1h
Serves4

Mesquite grilled chicken breast covered with tapado sauce and Monterey Jack cheese

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Ingredients

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Chicken

Tapado Sauce

Topping

Method

Preparing the Chicken

  1. 1

    Marinate the Chicken

    In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Add the chicken breasts and coat them well. Let them marinate for at least 30 minutes.

  2. 2

    Grill the Chicken

    Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 6-7 minutes on each side, or until fully cooked and juices run clear.

Making the Tapado Sauce

  1. 3

    Sauté Vegetables

    In a skillet, melt butter over medium heat. Add chopped onions and sauté until translucent. Then add minced garlic and sliced mushrooms, cooking until mushrooms are tender.

  2. 4

    Prepare the Sauce

    Pour in heavy cream and chicken broth, stirring well. Season with salt and black pepper. Let the sauce simmer for about 5-7 minutes until it thickens slightly.

  3. 5

    Finish the Sauce

    Stir in chopped parsley before removing from heat.

Assembling the Dish

  1. 6

    Combine Components

    Once the chicken is grilled, place each piece on a serving plate. Pour the tapado sauce generously over each chicken breast.

  2. 7

    Add Cheese

    Sprinkle shredded Monterey Jack cheese over the chicken and sauce, allowing it to melt slightly from the heat.

  3. 8

    Garnish and Serve

    Garnish with fresh parsley before serving. Enjoy your Pollo A La Champinon!

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