2 directions: 'Dredge chicken in seasoned flour and shake off excess. Place oil in
3 hot sauté pan and heat to hot—not smoking. Add chicken breasts and cook until
4 well browned on one side. Turn breasts and add shitake mushrooms, salt and pepper. Stir
5 mushrooms occasionally and cook chicken until juices run clear. Remove chicken
6 from pan and place chicken in 200F oven to keep warm.
9 Deglaze pan with brown ale reduction. Add the heavy cream and reduce by half. When
10 reduced, pull pan from heat and stir in butter.
13 Remove chicken from oven and place on top. Ladle ale sauce on top of breast and
14 garnish with scallions.
19 Place all ingredients in a stockpot. Bring to a boil and reduce to a simmer. Reduce
20 the volume by half. Strain into a clean container and place in an ice bath to
21 cool. Cover and refrigerate.'
29 name: Seasoned flour (1 C. all-purpose flour, 1 t. salt and 1 t. pepper)
43 name: breast halves, boneless and skinless
50 name: Shitake Mushrooms, cleaned, stemmed and julienned
71 name: Brown Ale Reduction
85 name: unsalted butter, cut into 1” squares
92 name: Scallions, cleaned and cut ¼” pieces
108 name: Brown Ale (6 pack)
122 name: Onion, peeled and chopped
129 name: stick, leaves removed
136 name: Vinegar (malt vinegar is preferred)
157 name: coarse black pepper
166 name: 'Brown Ale Reduction (Yield: 1 qt.)'
167 name: Brown Ale Chicken