What I made for dinner last night
Last night, I was in the mood for some chicken with a nice wine sauce, but AACCKK! No Wine! So I did what any other redneck's wife would do - I used beer!
I always keep brined grilled chicken in my freezer (gotta LOVE those vacuum seal bags). So the chicken was already cooked. If you don't have precooked chicken, just grill or roast lightly seasoned with some salt, pepper, garlic powder and onion powder.
Here goes in order of appearance:
Olive Oil (enough to coat well a 10 inch fry pan)
1 T butter
8 oz of crimini mushrooms, cleaned and sliced
1 C sliced onion
2 cloves garlic (minced)
1 bottle of Yuengling Beer
1/2 tsp sugar (omit if using a sweeter beer)
Sage,Thyme, and Rosemary (to taste - to make a total of about a teaspoon)
1 can of Cream of Mushroom Soup
2 - 3 cooked chicken breasts, cut nicely into chunks (or slices if you prefer)
2 C Frozen Peas, thawed ( they work better than the canned)
Coat the pan well with the olive oil. Add the butter. When it's melted, add the mushrooms. When they just start to brown, add the onions and garlic. Saute for just a couple of minutes then add your beer. Add your spices. Stir while bringing to a simmer and then add the Cream of mushroom soup. Mix well. Add the cooked chicken, and let simmer for about 20 minutes. Then add the peas and cook for another few minutes till the peas are hot.
Serve over rice or mashed potatoes.
The ingredients are listed with measurements - but you can change most of them to taste. Like more onions? Add'em in. Like more salt or spices? Add it in.
Thanks for reading!