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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

Directions:

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.

Ingredients

  • 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