“This was one of my recipes from the Recipezaar account Recipe Adoption. I haven’t tried it yet!”
1/2 cupflour, mixed with
garlic powder, and
1cupchicken broth, separated into( 2)
3/4 lbmushroom, large in size, sliced
1mediumonion, sliced into wedges
3garlic cloves, minced
salt & fresh ground pepper
Sauté the garlic, onions and mushrooms with the butter and olive oil in a large skillet.
Once soft, remove the onions and mushrooms with a slotted spoon and set aside; discard.
In a separate bowl, mix the flour with the salt, pepper, garlic powder and paprika and then dredge the chicken through the mixture.
Place the breasts in the same skillet to cook in the remaining butter/olive oil/mushroom juices; As these juices began to cook off, add 1/2 cup of chicken broth and cook until chicken juices run clear.
Remove the chicken and set aside;cover with aluminum foil to keep warm.Re-add the mushroom/onion mixture to the pan, along with the remaining 1/2 cup chicken broth and 2/3 cup beer; sauté the mushrooms just long enough for the flavors to blend and mixture to be reheated.
Add the chicken back to the skillet; Serve immediately over rice.
“I am not giving stars because of the changes I made.I used skinless chicken thighs, whole and did not flour them.The sauce did not thicken up to a consistency that I would like to have used over rice.It was a bit rich, probably because of the amount of butter, yet it was a little bland. I was not able to discernany flavors in the sauce except the butter and abit of lemon juice.The chicken did turn out very moist and tender, which we loved. It was truly a simple recipe to prepare, which is always important to me. I would like to have more garlic flavor and perhaps some crushed red pepper to add some zing!KC, I eagerly await your tweeking of your adopted recipe! Thanks!”