Name: Beer Braised Chicken with Scallions & Mushrooms recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 4 chicken boneless breasts; 4 tbsp all purpose flour; 1/4 tsp paprika; 1 bunch spring onions (scallions); 1 pack button mushrooms; 3/4 dark beer; 3/4 low sodium chicken broth; 1 tbsp Worcestershire sauce; 1/2 tsp dried parsley; 1/2 tsp dried dill; 1/2 tsp dried thyme; Salt to taste; Black pepper powder to taste; Few fresh parsley or cilantro leaves for garnish; 2 tbsp olive oil + 2 tbsp olive oil

ABOUT Beer Braised Chicken with Scallions & Mushrooms RECIPE

I love chicken that is smothered in sauce and this is one beautiful combination which is a must try. I have served this chicken with wild rice on the side though recipe suggested egg noodles. This flavorful chicken in beer sauce with tender mushrooms and green onions. Try this wonderful low fat recipe which I referred from my favorite magazine Cooking Light November 2015 and recipe courtesy Laraine Perri and Vanessa Sedar.

Ingredients Serving: 4

4 chicken boneless breasts
4 tbsp all purpose flour
1/4 tsp paprika
1 bunch spring onions (scallions)
1 pack button mushrooms
3/4 dark beer
3/4 low sodium chicken broth
1 tbsp Worcestershire sauce
1/2 tsp dried parsley
1/2 tsp dried dill
1/2 tsp dried thyme
Salt to taste
Black pepper powder to taste
Few fresh parsley or cilantro leaves for garnish
2 tbsp olive oil + 2 tbsp olive oil

Instructions

Combine 2 tbsp flour, thyme, paprika, salt and pepper in a ziploc bag. Add chicken to the bag, seal, and toss chicken well to coat with flour.
Wash mushrooms in warm water and wipe them clean with kitchen napkin. Slice them and keep aside.
Clean spring onions and separate the dark green stalk from the white portion. Retain the white and light green portion of the onions. Keep them intact (no need to slice them).
Heat a skillet/nonstick pan with oil. Shake excess flour off the chicken and add them to the pan.
Cook both sides till the chicken gets a nice golden color and is crisp. Remove chicken to a plate.
In the same pan, fry scallions and mushrooms. Sprinkle salt and pepper to taste and sauté till mushrooms wilt and appear glazed.
Remove to a plate along with any liquid released.
Heat the remaining oil in the same pan. Add remaining flour and stir well constantly for a minute to cook the flour.
Add beer, broth, Worcestershire sauce, dried dill, dried parsley, salt and pepper to taste and the reserved liquid. Cook on low heat till simmering and sauce starts thickening.
Add the chicken back to the pan along with onions and mushrooms.
Cook for additional 10 minutes for the chicken to infuse flavors in them.
Garnish with parsley or cilantro before serving with wild rice and long grain rice on the side.

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