Chicken Mushroom ala Patrick is one of my “specialties”. Yes, I do cook and on certain occasions such as birthdays, Christmas, or any other event, I usually volunteer myself to cook food. Although the difference of this recipe is that you can cook this within 30-45 minutes where time depends on the amount of chicken meat that you will be adding. To cut the short story further, here are the steps:

1. Main ingredients of the food are the following: chicken (in this recipe, I bought the chicken breast fillet so that the meat can be easily nibbled without the annoying bones), mushrooms, onions, and mushroom soup (I prefer the Knorr one. Haven’t tried the Campbells one since I don’t have money to buy that. LOL!

ONIONS

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MUSHROOMS

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CHICKEN BREAST FILLET

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MUSHROOM SOUP (The powdered mushroom soup should be “liquefied” before it can be added to the pan to melt the goodness of the soup into the food)

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2) Once you have prepared the ingredients. Place the pan in the stove and pre-heat it with 3-5 tablespoon of oil. When the pan is hot, sautee the onions till it is a bit toasted. The reason why I didn’t put garlic in here is that I don’t like the taste of garlic when it is toasted although you can also opt to put it in here for a more “Filipino” taste.

BEFORE

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AFTER

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3. After sauteeing, put the chicken breast fillet onto the pan and mix it until it is golden brown.

PLACE IN THE PAN

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MIX IT

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AFTER “TOASTING”

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4. After the chicken meat becomes golden brown, you can add the “liquefied” mushroom soup onto the pan. For Knorr, the ideal number of cups of water to add is at most 5 so if you plan to melt the powder first, melt it in 3 cups of water first. The remaining two cups will be added later on.

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5. Once the soup becomes sticky, you can add two more cups of water onto the pan. You can add more water if you wish but take it slowly so as not to make it too “liquid”. Add salt to taste. Pepper is optional.

6. In the picture above, notice that the color of the soup is somehow pale yellow. The picture below shows the final product. Add the mushrooms to top off the food. The color of the soup is now “brownish” as the mushroom soup is now cooked with the meat.

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7. It’s that easy. Like what I’ve said, the food should be ready in 30-45 minutes depending on the weight of meat that you will be cooking. In addition, you can also add some bell pepper for the spicy smell (although I haven’t tried this one personally).

4 Responses to “Chicken Mushroom ala Patrick”


  1. 1 Jon Limjap April 3, 2008 at 11:08 am

    Hmm, you need to garnish it with some herbs for some pizzaz. Agree with experimenting with the red AND green bell peppers, diced, and probably garnish with some parsley to fight the uber-creaminess.

  2. 3 Patrick April 9, 2008 at 6:13 pm

    Thanks for bookmarking!


  1. 1 Chicken Mushroom ala Patrick « BuLOnG Trackback on April 3, 2008 at 8:36 am

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