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Chicken and 'Shrooms and Beer, Oh My!

Here's an easy dish that will delight your taste buds. Serve with rice and peeled, oven-warmed peach halves.
Ellen McKinney


Coat chicken with flour, season with salt and pepper and brown lightly in oil on both sides. Place chicken in casserole dish. Mix together soup, soy sauce, 2 T of almonds, mushrooms and beer. Pour over chicken. Bake in a preheated oven (350 F), uncovered for 1 hour. Sprinkle with the remaining 1 T of almonds and serve.


  • 3 Chicken breasts, halved
  • salt and pepper to taste
  • 3 T of soy sauce
  • 1 can sliced mushrooms, drained (or use fresh mushroom's sauted)
  • 4 T of flour
  • cooking oil
  • 2 cans of cream of chicken (or mushroom) soup
  • 3 T slivered almonds
  • 1/2 bottle of Steam Whistle Pilsner