I didn’t say chicken, I said kick his butt!
August 17, 2011 § 2 Comments
This weekend I was in a “play around in the kitchen” kind of mood, and I was also in a “chicken and mushrooms” kind of mood. I originally thought I might make a chicken marsala, but I didn’t have wine on hand and didn’t feel like stopping to get any, so I decided to use the beer I did have. I also felt like playing with spices a little instead of just dosing everything with oregano and basil (though you know I do love my basil). What I came up with ended up tasting pretty much like I expected — and wanted — it to taste, so this one’s a definite keeper. And it’s ridiculously easy, too, so bonus!
This dish is great served over rice or pasta and topped with a little cheese. It has a very rich but subtle flavor, so a sharp or strongly flavored cheese really stands out nicely (I threw on some sharp cheddar the first night and then used some shaved asiago on the leftovers. Both were quite tasty).
- 1 lb. chicken, give or take
- 1 lb. crimini or portabello mushrooms, give or take
- 1 12oz. bottle of beer (I used Honey Brown because it’s what I had on hand)
- 1 tsp dry ground mustard
- 1 tsp paprika
- 3 Tbsp butter
- app. 1 Tbsp flour, if necessary
Cube chicken and slice mushrooms (I sliced the mushrooms while the chicken was cooking). Pour 3/4 of the beer into a saute pan and heat to simmering. Add mustard, paprika, and chicken. Allow chicken to simmer in liquid until cooked through. Remove from pan with a slotted spoon, leaving as much liquid as possible in the pan. Add butter to the remaining liquid and allow to melt. Add the remaining beer and allow to heat back up to simmer. Add mushrooms and cook through. If the liquid is still a bit thin, thicken with flour as desired.