Reviewed: Sep. 7, 2009

This definitely has potential, the chicken stayed quite moist. Next time I'm going to marinate the chicken over-night, I would definitely suggest using a flavorful beer that you like. We ate it with pasta and used some of the sauce it was cooked in on the pasta as well

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LBott

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Reviewed: Aug. 12, 2009

I just marinated the chicken in summer shandy and loved it! Will do this again!

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jlnoncek

Home Town: Chicago, Illinois, USA

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Reviewed: May 14, 2009

Looooved this recipe. I used corona light beer and added lime juice to it, both when I marinated it and when I cooked the chicken and mushrooms. The lime was a GREAT accent to the already amazing flavors. I'm a big fan of mushrooms and my mushrooms really soaked up the beer, lime, butter, onion flavor. I couldn't get enough of this amazing taste! We;ll definitely be eating this again and again

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juststephanie

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Reviewed: Dec. 30, 2008

I made a few changes for this recipe, and did my best to not add a bunch of calories and fat! I used 2 tsp. of chopped garlic and 1 medium chopped onion. I also put a sprinkle of smokey paprika and some pepper on the onions, mushrooms and galic as I sauted them. I also had to use canned shrooms and used the juice form those as well to simmer the breasts in. This was WONDERFUL! The chicken was moist and fork tender. This is going to become a regular in this house! Thanks for sharing. :) Happy Cooking.

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Anne

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 14, 2008

I used a barley beer that was left behind from a friend. I also added lots of garlic (frozen cubes - about 4 total), and some onion, salt and pepper and a dash or two of Worcestershire. The chicken turned out very tender and very flavorful!

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designgirl

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Reviewed: Nov. 2, 2008

I used a local beer from here in Chicago (312). It tasted good and was moist, but next time I'll use a stronger flavored beer.

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Julie

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 4, 2008

This really great recipe. I did listen to the comments and make the following changes: Added fresh garlic and onion to the mushrooms as well as some Italian seasoning. We only had bud light so that is what I used. Rather than sauteeing the chicken until cooked through, I sauted it just until it was light browned but not cooked. It finished cooking in the beer. I also cooked some spaghetti, drained it, and then tossed it with some butter, salt, pepper, parsley and a little garlic powder. I served the chicken over top of the speghetti. My very very pickey son loved it. He just asked me to cut the chicken up into pieces the next time. Great basic recipe.

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Linda

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Reviewed: Aug. 13, 2007

Well..this was OK, but not the best recipe I ever tried from this site. It needed major adjustments in order to give it an extra flavour apart from the beer.I followed other reviewers advice and added garlic,onion and green and yellow peppers to the mushroom.I also had to put some extra salt and pepper to everything,since after the chicken was done the sauce flavour was still bitter from the beer.It turned out pretty good at the end, but I had to improvise way too much.

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Gabyota

Cooking Level: Intermediate

Living In: Barcelona, Cataluna, Spain

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Reviewed: Aug. 5, 2007

I made this chicken tonight and added fresh garlic. It was really really good. :o)The hubby and kids kept saying, "mommy, this is the best dinner ever".

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MOMMAOFABG

Cooking Level: Expert

Living In: Palm Coast, Florida, USA

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Reviewed: May 25, 2007

No flavor. Add some spices, garlic, onions - something.

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gayleb

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Reviewed: Apr. 24, 2006

Fantastic dish and easy to make! I marinaded the chicken in Leinenkugel's Red, gave it a wonderful smokey taste. My boyfriend and I loved the chicken.

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btalo

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Reviewed: Apr. 21, 2006

It's all right, but kinda bland if you don't serve it over something like wild rice.

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Lindsay

Cooking Level: Expert

Living In: Grand Rapids, Michigan, USA

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Reviewed: Apr. 19, 2006

This was OK. I think if I make it again I will use white wine rather than beer. I also used Romano cheese because it was all I had.

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SAF1969

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 17, 2006

Very bland and dry. When we put parmesan on it, all we could taste was teh parmesan. Definitely not a keeper.

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DELANIA

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cocoa, Florida, USA

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Reviewed: Mar. 2, 2006

I used a nice dark beer (Smithwicks) and added onions and yellow peppers. Also had melted shredded cheese on top instead of parm. Very tasty!

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Danielle

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Reviewed: Nov. 5, 2005

Really liked the mushrooms with this, but the beer didn't add a lot to the flavor. Maybe it's just me because my taste bud senses have become so dulled to beer. Next time I'll try cooking it in the hard stuff :-)

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