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Home -> Main Dishes -> Poultry

Chicken with Beer Cream Sauce Recipe Rating: N/A
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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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