Sauteed Chicken with Guiness Glazed Mushrooms can be made in 30 minutes and is a delicious way to dress up boring ‘ole chicken!
What’s for dinner? Chicken. Again?
Have you ever heard this? But, “chicken again” is delicious when you pair sauteed chicken cutlets with mushrooms simmered and glazed in Guinness beer.
Chicken can get boring if you don’t break out of the box. It doesn’t have to be.
The beer soaked button mushrooms in this recipe impart the subtle flavor of the stout.
Spear each bite of chicken with a mouthful of mushrooms and I promise no more boring chicken.
I had a few Guinness beers left in the fridge. I’ve been looking for ways to use Guinness in my cooking and this was one of them.
Also be sure to check out my Guinness Brownies recipe which is perfect dessert for St. Patrick’s Day.
You won’t use the whole beer to make these mushrooms so be sure to pour the remainder in a frosty glass to enjoy. Drink up!
Sauteed Chicken with Guinness Glazed Mushrooms
- 2 8-ounce boneless, skinless chicken breasts or four (4-ounce) boneless skinless cutlets
- 1/2 cup Italian breadcrumbs
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons canola oil
- 8 ounces fresh button mushrooms, sliced
- 3 tablespoons butter
- 3 tablespoons Worcestershire sauce
- 1/4 cup Guinness beer
- Slice two boneless skinless chicken breasts in half lengthwise or prepare four chicken cutlets and season with salt and pepper. Dredge each piece of chicken in breadcrumbs.
- Add the oil to a large skillet pan and bring to medium heat, Sauté the chicken cutlets until they are cooked golden in color, about four minutes a side. Remove the cutlets to a platter.
- In a large skillet, sauté the mushrooms in butter for about 4 to 5 minutes until they're soft and dark brown. Add the Worcestershire sauce and Guinness beer and cook until the liquid has reduced by half. Spoon the mushrooms and sauce over the cooked chicken and serve.