Alsatian Chicken With Beer Recipe

Ingredients for Alsatian Chicken With Beer

• Whole Chickens
• Salt & Freshly Ground Black Pepper
• Unsalted Butter
• Vegetable Oil
• Fresh Mushrooms
• 2 shallots, minced
• Ale
• Heavy Cream
• Grainy Mustard
• Black Pepper
• Cayenne Pepper
• Fresh Parsley

How to Make Alsatian Chicken With Beer

1. Rinse chicken breasts and pat thoroughly dry. Season generously with salt and pepper.
2. Heat 1 tbsp butter and 1 tbsp vegetable oil in a large heavy skillet over medium-high heat.
3. Add chicken breasts and cook until well browned on all sides, about 15-18 minutes.
4. Using a slotted spoon, transfer chicken to a plate. Set aside.
5. Pour off excess fat from the skillet, reserving about 1 tablespoon.
6. Add sliced mushrooms to the skillet and cook, stirring occasionally, until light golden, about 3 minutes. Transfer to a small plate.
7. Add minced shallots to the skillet and cook until softened, about 30-60 seconds.
8. Pour in beef broth and 1/2 cup heavy cream. Bring to a boil, scraping up any browned bits from the bottom of the pan.
9. Return chicken to the skillet. Cover, reduce heat to low, and simmer for 20 minutes, turning the chicken once halfway through, until cooked through.
10. Transfer the chicken to a warm serving platter and cover to keep warm.
11. Skim any excess fat from the sauce.
12. Stir in the remaining 1/2 cup heavy cream and cooked mushrooms.
13. Bring to a boil and boil vigorously until the sauce has reduced by half, about 5-7 minutes.
14. Stir in Dijon mustard, black pepper, and cayenne pepper (if using). Add any juices accumulated from the chicken.
15. Taste and adjust seasonings as needed.
16. Remove the sauce from the heat and whisk in 1 tbsp butter until melted and smooth.
17. Pour the sauce over the chicken and sprinkle with fresh parsley.
18. Serve hot over buttered noodles.