- 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.