Chicken Beer Bake
Yield
4 servingsPrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
halved |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 3 | teaspoons |
soy sauce, tamari
|
|
| 1 | can |
mushrooms
drained, sliced |
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 2 | cans |
soup, cream of chicken
|
|
| 3 | tablespoons |
almonds
slivered |
|
| ½ | can |
beer
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
halved |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 1 | can |
mushrooms
drained, sliced |
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 1 | x |
vegetable oil
|
*
|
| 2 | cans |
soup, cream of chicken
|
|
| 45 | ml |
almonds
slivered |
|
| 0.5 | can |
beer
|
|
Directions
Coat chicken with four, season with salt and pepper and brown lightly in oil on both sides.
Place browned chicken breasts in Dutch oven or casserole.
Mix together soup, soy sauce, 2 tablespoons almonds, mushrooms and beer.
Pour over chicken.
Bake in preheated 350℉ (180℃) F oven uncovered for 1 hour.
Sprinkle remaining tablespoons of almonds over chicken when ready to serve.
To complete your meal, serve fried rice and juicy cling peaches warmed in the oven.
