Chicken in Ale
Ingredients
- 6 skinless, boneless chicken breast halves (about 1 1/2 lb. total)
- 1/3 C. chopped onion
- 4 tsp. cooking oil
- 2 1/2 C. chopped mixed mushrooms (such as white, chanterelle, crimini and/or
- shitake)
- 1 1/4 C. chicken broth
- 1/3 C. brown ale or beer, or amber nonalcoholic beer
- 4 tsp. white wine Worcestershire sauce
- 1 Tbs. snipped fresh thyme or ½ tsp. dried thyme crushed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 12 oz. dried fettuccine
- 3 Tbs. all purpose flour
- Fresh thyme sprigs (optional)
Directions
To make sure the pasta and chicken are done at the same time, start the water boiling for the fettuccine before you put the chicken on to cook.
Rinse chicken; pat dry. In a large skillet brown chicken breasts and onion in hot oil over medium high heat, turning chicken once to brown both sides (about 2 minutes per side). Add mushrooms, 3/4 C. of the chicken broth, the ale or beer, Worcestershire sauce, thyme, salt, and pepper. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until chicken is tender and no longer pink. Meanwhile, cook the fettuccine according to pkg. directions. Drain well. Set aside and keep warm. Remove chicken breasts to a serving platter; keep warm. In a screw top jar shake together flour and remaining chicken broth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if desired.
Makes 6 servings.
