A simple beer marinade is the foundation for this saute of chicken and mushrooms. Topped with a sprinkling of Parmesan, this is best served with pasta.
INGREDIENTS (for 4 servings):
- 1 (12 fluid ounce) can or bottle beer
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 1 cup sliced fresh mushrooms
- 1 tablespoon grated Parmesan cheese
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.
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.
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.