Recipe by Jon
"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."
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1 (12 fluid ounce) can or bottle
skinless, boneless chicken breast halves
sliced fresh mushrooms
grated Parmesan cheese
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.
I found this quite mediocre in taste.
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".
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!).
Extremely bland and boring. Don't waste your beer.
I MARINATED THE CHICKEN FOR A FEW HOURS AND ADDED CHEDDAR CHEESE ALONG WITH THE PARMESAN. THIS WAS VERY JUICY CHICKEN. YUM YUM.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cooked Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 69
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