Category - Chicken, Poultry & Duck

CHICKEN IN ALE

    Chicken in Ale

    6 skinless, boneless chicken breast
        halves (about 1 1/2 pound total)
    1/2 cup chopped onion
    4 teaspoons vegetable oil
    2 1/2 cups chopped mixed mushrooms
    1 1/2 cups chicken broth
    1/2 cup brown ale or beer
    1 tablespoon Worcestershire sauce
    1 tablespoon snipped fresh thyme or
        1/2 teaspoon dried thyme, crushed
    1/2 teaspoon salt
    1/2 teaspoon pepper
    12 ounces dried fettuccine
    3 tablespoons all-purpose flour
    Fresh thyme sprigs (optional)

    Rinse chicken; pat dry. In a large skillet brown chicken breasts and onion in hot oil over medium-high heat, turning chicken once to brown both sides (about 2 minutes per side). Add mushrooms, 1/2 cup of the chicken broth, the ale or beer, Worcestershire sauce, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until chicken is tender and no longer pink.

    Meanwhile, cook the fettuccine according to package directions. Drain well. Set aside and keep warm. Remove chicken breasts to a serving platter; keep warm.

    In a screw-top jar shake together flour and remaining chicken broth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if desired.

    Makes 6 servings.


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