Beer Flavored Chicken Breasts Recipe
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Ingredients
3 tbsp (45 ml) butter
1 Cup (250 ml) carrots, diced
3/4 Cup (180 ml) celery, diced
1 Cup (250 ml) onions, diced
2 sprigs of fresh rosemary
1/2 tsp (2ml)salt
1/2 tsp (2 ml) freshly ground pepper
1 1/2 lbs (675 g) chicken breasts, diced
12 oz (341 ml) beer
2 tbsp (30 ml) chicken consomme
3 tbsp (45 ml) sour cream
2 tbsp (30 ml) butter
2 Cups (500 ml) mushrooms
Directions
– Preheat oven to 350 °F (175 °C).
– In an oven-proof casserole, melt butter, add vegetables, and cook for 5 minutes. Sprinkle diced chicken breasts with rosemary, salt and pepper and place in casserole. Arrange vegetables around diced chicken breasts. Pour consomme and beer over mixture, let boil, cover and cook in oven for 1 hour.
– Remove casserole from oven, divide chicken into
4 servings and keep warm in oven.
– Bring vegetables and cooking juices to d boil and pour sour cream into mixture.
– In a skillet, melt 2 tbsp (30 ml) butter, saute mushrooms then add them to sauce. Pour sauce over chicken breasts.
– In an oven-proof casserole, melt butter, add vegetables, and cook for 5 minutes. Sprinkle diced chicken breasts with rosemary, salt and pepper and place in casserole. Arrange vegetables around diced chicken breasts. Pour consomme and beer over mixture, let boil, cover and cook in oven for 1 hour.
– Remove casserole from oven, divide chicken into
4 servings and keep warm in oven.
– Bring vegetables and cooking juices to d boil and pour sour cream into mixture.
– In a skillet, melt 2 tbsp (30 ml) butter, saute mushrooms then add them to sauce. Pour sauce over chicken breasts.
