Beer Cooked Chicken

Beer Cooked Chicken

63

"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."

Ingredients

1 h 10 m {{adjustedServings}} servings 230 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 230 kcal
  • 11%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 4g
  • 1%
  • Protein:
  • 28.9 g
  • 58%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews

63
  1. 82 Ratings

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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....

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".