CHICKEN RECIPE WITH BEER RECIPES
BEER COOKED CHICKEN RECIPE | ALLRECIPES
A quick and unique taste, especially for those beer lovers. Chicken breasts marinated in beer, then sauteed with butter, beer and mushrooms! Best served with hot cooked pasta.
Provided by Jon
Categories Meat and Poultry Chicken Breast Skillet
Total Time 1 hours 10 minutes
Prep Time 30 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 5
Steps:
- To Marinate: Pour 1/2 of the beer into a nonporous glass dish or bowl. Add chicken breasts, toss to coat, cover dish and refrigerate for 30 minutes to marinate.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add mushrooms and saute for 5 to 10 minutes or until cooked; remove from skillet and reserve, keeping warm.
- Melt remaining 1 tablespoon butter in skillet over medium high heat and add chicken. Saute 5 to 6 minutes each side or until cooked through and juices run clear. Reduce heat to low, pour remaining beer over chicken and add reserved mushrooms. Cover skillet and let simmer for 5 to 10 minutes. Sprinkle with cheese and serve.
Nutrition Facts : Calories 229.6 calories, CarbohydrateContent 4 g, CholesterolContent 84.8 mg, FatContent 7.7 g, FiberContent 0.2 g, ProteinContent 28.9 g, SaturatedFatContent 4.3 g, SodiumContent 141.5 mg, SugarContent 0.4 g
CHICKEN IN BEER RECIPE - FOOD.COM - FOOD.COM - RECIPES ...
This is a great recipe if you are entertaining. It was given to me by my great friend in the UK - Mark aka MGB. It is a really rich dish and the presentation is fantastic. Everyone loves it, and is amazed that there is no stock in the sauce.
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 1 hours 30 minutes
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the chicken pieces in 2 oz of butter and a little oil.
- Add the shallots and the mushrooms and continue to cook.
- When they are well browned, pour over the beer and the gin, season with salt and pepper and simmer on a gentle heat for about an hour, or until the chicken is tender.
- Shortly before serving, arrange the chicken pieces in separate a deep dish and keep hot.
- On a high heat, reduce the sauce by about half, then add the cream to thicken sauce, with the rest of the butter, whisking all the while.
- Whisk in the Guinness (it really makes a lot of difference), then pour back over the chicken and sprinkle the parsley.
- Serve with fresh pasta (I use shells, as they hold the sauce).
Nutrition Facts : Calories 1192.9, FatContent 88.2, SaturatedFatContent 37.8, CholesterolContent 363.2, SodiumContent 481.1, CarbohydrateContent 13.8, FiberContent 0.5, SugarContent 1.1, ProteinContent 68.3
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