Reviewed: Jan. 26, 2004

Surprisingly good! I didn't have mushrooms, so I sauteed some onion and garlic before adding the chicken, and also added salt, pepper, and a blend of Italian seasonings. Done this way, the beer really makes a surprisingly dark, flavorful sauce (and I used Coors!).

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LAWYERCHEF

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Reviewed: Jan. 15, 2004

Awesome! And it freezes great too!

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AGGKTTY

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Reviewed: Jan. 13, 2004

I thought this was pretty good. It was a little bland, but that didn't spoil the meal any. My fiance loved this dish - he added some pepper to his. Make enough for leftovers the next day - they tasted just as good, if not better than the fresh meal!

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NUNU713

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Reviewed: Sep. 13, 2003

This was ok. I thought it was bland. I am going to play around with it. Maybe some Cajun seasoning when marinating the chicken. Added onion and garlic to the mushrooms and will add more mushrooms next time.

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MOLSON7

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Reviewed: Jul. 21, 2003

DH didn't like all the mushrooms. BUt thought it was an interesting taste. This recipe will DEFINITELY come out very differently based on the type of beer you use. We used Shiner Bock and din't have any bitter aftertaste. Probably won't make often, but was definitely good for a change of pace.

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Kristen

Cooking Level: Intermediate

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Reviewed: May 16, 2003

Great dinner, very easy to prepare and to eat :). I used a Corrona and thought the flavor was a little too light, so I'll try it again in a few weeks with a different beer.

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ZANSATSU

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Reviewed: Aug. 26, 2002

I admit that I really changed the recipe to suit our needs and the cooking items we had on hand. Instead of using beer as a marinade, I used a peach/raspberry wine cooler, 1 tsp. oregano, 2 tsp. of parsley. I then, in a set aside conatiner, cut up onions, green peppers, and celery, marninating those in a mix of olive oil, minced garlic, and oregano. I stir fried the chicken and veggies and then mixed it with whole wheat spaghetti, 1 cup of grated mozzarella/parm cheese, and added parsley to taste. Not exactly the same recipe as listed but still very good.

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SHELS77

Cooking Level: Intermediate

Living In: Cedar Rapids, Iowa, USA

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Reviewed: May 5, 2002

I think the key to this recipe is you have to use good, flavorful beer that isn't too bitter. I used a brown ale from a local microbrewery. This recipe leaves a good amount of room for embellishment. I added 2 green onions and a clove of garlic to the mushrooms, and seasoned the chicken with salt & pepper prior to cooking. At the end, the sauce could use a bit of flour or cornstarch for thickening, but otherwise the flavor was surprisingly good.

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APRILMILLER

Cooking Level: Expert

Home Town: Saratoga, California, USA

Living In: Dallas - Ft. Worth, Texas, USA

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Reviewed: Jan. 9, 2002

Very tasty! Chicken stays juicy in the sauce. I added more mushrooms, but it does't really need it.

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TLUCAS23

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Reviewed: Nov. 10, 2001

Well, my husband and I did like the recipe, but it was a bit bland. I hate the taste of beer, but I thought it would be good since I've had beer battered fish, and sausage marinated in beer, but for this recipe, the beer taste was a bit too strong for me. I will try adding other flavors to counteract it the next time I make it. It was a bland flavor and salt and cheese was about the only thing that could salvage it. But it was very easy to make, and it should be easy to improvise in the future. I seriously doubt you should serve this to children, lest you want them to get used to the taste of beer at an early age. I hope not...

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YHWH Bread of Life

Cooking Level: Expert

Living In: Newark, Delaware, USA

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Reviewed: Oct. 10, 2001

This was a great recipe, my husband loved it. I added salt and pepper to spice it up a bit. I think this recipe would also be good with black olives in place of mushrooms.

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GINA K

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Reviewed: Oct. 6, 2001

I saw other reviews saying this was bland and doctored it up a bit. I sauteed the mushrooms with garlic and onions, added salt and pepper, dusted the chicken breasts with garlic powder and then when it was simmering I added a chicken boullion cube. It was still a little bland. I also used pecorino/romano cheese instead of parmesan. That flavored it a little more. It was just okay.

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Rebecky

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Macedon, New York, USA

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Reviewed: Sep. 20, 2001

Extremely bland and boring. Don't waste your beer.

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Zan

Cooking Level: Intermediate

Home Town: Savannah, Georgia, USA

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Reviewed: Aug. 31, 2001

This was a quick easy recipe, I served it with buttered noodles, a veggie and a salad. Everyone loved it! The beer gave the chicken a unique flavor and the meal was a good match for our favorite beverage!

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Kim

Cooking Level: Expert

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Reviewed: Aug. 17, 2001

My boyfriend and I loved this recipe. I used a jar of mushrooms because I don't like fresh ones and it was great. It made my kitchen stink like a keg party for a while, but was definetely worth it. I'll make this again and again.

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SARAH FROM IOWA

Cooking Level: Expert

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Reviewed: Aug. 10, 2001

I am very picky about what I eat, and usually don't like to try anything new. This dish was delicious!!! It was very easy and quick to prepare, and needed only basic ingredients. I did thou seasoned each peace of chicken with some salt and pepper on each side before putting it on the skillet. My husband loved it!

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Vika

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Reviewed: Jul. 13, 2001

This recipe is wonderful. I didn't find it bland at all. I generously added course sea salt and fresh cracked black pepper whilst cooking the mushrooms. It was delicious considering how fast and easy it is to prepare.

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