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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
3 1/2 pounds chicken pieces 1/2 tsp. salt 1/2 tsp. pepper 2 tbsp. butter, divided 1 tbsp. vegetable oil 6 ounces quartered fresh mushrooms 2 tbsp. minced onion 12 ounce bottle of ale or beer 1/2 cup heavy or whipping cream, divided 2 tbsp. grained mustard pinch cayenne pepper 2 tbsp. chopped fresh parsley
Directions
Rinse chicken and pat dry. Season with salt and pepper. Heat 1 tbsp. butter with oil in a large skillet over medium-high heat. Add chicken and brown well on all sides. Transfer chicken to a plate. Add mushrooms to skillet and cook 3 minutes, stirring occasionally. Transfer mushrooms to a bowl. Pour off fat from skillet. Add onions and cook 1 minute. Add ale or beer and 1/4 cup cream and heat to a boil. Return chicken to pan. Cover and simmer about 20 minutes until chicken is cooked through, turning once. Transfer chicken to a platter and tent with foil. Skim off fat from skillet. Stir in remaining 1/4 cup cream and mushrooms. Heat to a boil. Boil sauce until reduced by half. Stir in mustard and cayenne. Remove pan from heat and whisk in remaining 1 tbsp. butter. Pour sauce over chicken, sprinkle with parsley and serve.
Serves 4 to 6.
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