“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.” - by Jon
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 230 cal
- 11%
- Fat
- 7.7 g
- 12%
- Carbs
- 4 g
- 1%
Based on a 2,000 calorie diet
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Reviews (63)
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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. of pa..." See morersley. 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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