Texas Roadhouse, Inc. operates a chain of casual-dining restaurants catering to blue-collar families, offering a menu of steak, chicken, side dishes, and made-from-scratch rolls. Texas Roadhouse operates 182 restaurants in 34 states. The company's restaurants feature a southwestern décor, hand-painted murals, neon signs, and jukeboxes, offering patrons a free, unlimited supply of peanuts and inexpensive entrées. The per guest check average is $13.53, roughly two-thirds less than the per guest check average of the company's largest competitor, Outback Steakhouse, Inc. Texas Roadhouse targets secondary markets for expansion, preferring communities with populations above 60,000 and a high concentration of working-class families. The company is controlled by its founder and chairman, W. Kent Taylor, who owns approximately 60 percent of Texas Roadhouse stock.
Portobello Mushroom Chicken
Texas Roadhouse Portobello Mushroom Chicken
Desired number of grilled chicken breasts
Sliced jack cheese
Grated Parmesan Cheese
Portobello Mushroom Sauce
2 quarts + 1 cup of water
5 1/2 oz condensed mushroom soup
1 cup soybean oil
1 cup flour
8 oz Portobello mushrooms – finely chopped
1 tsp white pepper
2 tsp granulated garlic
1 tsp granulated salt
2 Tbsp granulated sugar
Sauce Directions: Mix water and soup and set aside. Place Soybean Oil into a saucepan. Heat for 1 minute. Add Chopped Portobello Mushrooms, cook for 1-2 minutes over a medium heat. Add flour continue cooking for 1-2 minutes. [Do not brown] Add water and soup mixture continually stirring until mixture reaches a soft boil. Continue cooking for approximately 2 to 3 minutes. Add pepper, garlic, salt and sugar and continue stirring until well mixed.
Chicken directions: Place grilled chicken breasts on baking tray. Place a slice of jack cheese on each piece of chicken. Heat until cheese melts. Ladle the Portobello Mushroom Sauce over the Chicken and Cheese. Top with sauteed Portobello Mushrooms, grated Parmesan Cheese and fresh chopped Parsley. Serve immediately.