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Categories:
chicken breasts chicken flour olive oil sweet onions beer portabella mushrooms cream of celery soup soy sauce rice
Viewed: 107 - Published at: 3 years agoIngredients
- 4 chicken breasts
- 6 chicken legs
- flour
- olive oil
- 2 medium sweet onions, sliced
- 2 (12 ounce) cans beer
- 8 ounces sliced portabella mushrooms
- 1 (10 ounce) can cream of celery soup
- 1 cup half-and-half
- 6 splashes soy sauce
- hot cooked rice
Method
- Heat oil in large frying pan or dutch oven.
- Dust chicken in the flour and brown a few minutes on each side.
- Set aside.
- Saute onion slices in pan drippings for 5 minutes, then add mushrooms and saute until browned.
- Stir in beer and soy sauce.
- Add chicken back to the pan.
- Simmer covered for 30 minutes and then stir in the soup.
- Simmer for 15 minutes more covered.
- Stir in the half and half.
- cover and turn off the heat.
- Let stand for 10 minutes.
- Serve over hot rice.
