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.
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