4 Reviews

Only used chicken breasts for 2, but other ingredients as posted. Served with long-grain and wild rice with chopped veggies. Simmered in the beer mixture about 20 minutes after browning in oil, the usually moist and tender breast meat was unusually tough and chewy. I have had this happen when simmered in a white wine sauce -- wonder if the alcohol dries the meat juices. Sorry, Mia, - the mushrooms were tasty !

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NurseJaney May 20, 2010

Fast and easy just as you said, and delicious too! I used chicken breasts pounded flat and seasoned with salt and pepper for the two of us. After the breasts were browned on both sides, I removed them and sauteed the mushrooms until they had rendered their moisture and began to brown then added the garlic and sauteed two minutes more. I then added one bottle of Sam Adams dark lager and the packet of Lipton onion soup and returned the breasts to the pan and let it simmer. I thickened up the sauce with corn starch mixed with water. Served with rice pilaf (got to have something to put that wonderful sauce over!) and mixed vegetables. Thank you for sharing!

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Chef-Boy-I-Be Illinois February 24, 2009

This is very good -- as simple as it gets, too. I didn't have any fresh parsley in the house tonight, so that is the only ingredient I left out. My heavy dutch oven was perfect for simmering this on the stovetop, and the dinner was ready in about 45 minutes. I served it over couscous. Made for PAC Fall 2008 (Orphanage). Outstanding quick family dinner, Mia #3! Thanks.

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Susiecat too October 29, 2008

Delicious. My husband loved this recipe. I used only 40 g of Onion Soup Mix as that was all I had on hand and added some Cajun spice (everything has to be spicy in this house). This was just perfect for our taste. Thanks Mia #3 for posting.

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Out of the Blue October 06, 2008
Chicken Simmered in Beer