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.

Jon
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Nutrition Facts

230 calories; 7.7 g total fat; 85 mg cholesterol; 141 mg sodium. 4 g carbohydrates; 28.9 g protein; Full Nutrition

Reviews (65)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2003
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 parsley. 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. Read More
(26)

Most helpful critical review

Rating: 3 stars
08/29/2002
I found this quite mediocre in taste. Read More
(19)
84 Ratings
  • 5 star values: 21
  • 4 star values: 33
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 6
Rating: 4 stars
12/10/2003
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 parsley. 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. Read More
(26)
Rating: 4 stars
12/10/2003
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 parsley. 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. Read More
(26)
Rating: 3 stars
08/29/2002
I found this quite mediocre in taste. Read More
(19)
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Rating: 5 stars
08/05/2007
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". Read More
(14)
Rating: 4 stars
01/28/2004
Surprisingly good! I didn't have mushrooms so I sauteed some onion and garlic before adding the chicken and also added salt pepper and a blend of Italian seasonings. Done this way the beer really makes a surprisingly dark flavorful sauce (and I used Coors!). Read More
(12)
Rating: 1 stars
12/10/2003
Extremely bland and boring. Don't waste your beer. Read More
(11)
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Rating: 4 stars
01/19/2005
I MARINATED THE CHICKEN FOR A FEW HOURS AND ADDED CHEDDAR CHEESE ALONG WITH THE PARMESAN. THIS WAS VERY JUICY CHICKEN. YUM YUM. Read More
(9)
Rating: 4 stars
09/13/2003
I think the key to this recipe is you have to use good flavorful beer that isn't too bitter. I used a brown ale from a local microbrewery. This recipe leaves a good amount of room for embellishment. I added 2 green onions and a clove of garlic to the mushrooms and seasoned the chicken with salt & pepper prior to cooking. At the end the sauce could use a bit of flour or cornstarch for thickening but otherwise the flavor was surprisingly good. Read More
(7)
Rating: 3 stars
01/24/2004
DH didn't like all the mushrooms. BUt thought it was an interesting taste. This recipe will DEFINITELY come out very differently based on the type of beer you use. We used Shiner Bock and din't have any bitter aftertaste. Probably won't make often but was definitely good for a change of pace. Read More
(7)
Rating: 5 stars
12/08/2003
My boyfriend and I loved this recipe. I used a jar of mushrooms because I don't like fresh ones and it was great. It made my kitchen stink like a keg party for a while but was definetely worth it. I'll make this again and again. Read More
(7)