Chicken beersala is a twist on the classic chicken Marsala, with sweet and potent Doppelbock lager replacing the Marsala wine. Garnished with thyme instead of parsley. Rich and creamy savory mushroom sauce covers the chicken cutlets.
Servings: 4 servings
- 4 chicken cutlets thinly sliced chicken breast, pound them out if you prefer
- 3/4 cup flour
- 1 tsp salt + pinch more
- 1 tsp pepper + pinch more
- 2 tbsp butter + 1 more to finish off sauce
- 1 tbsp olive oil
- 1 1/2 cup thinly sliced mushrooms white button or cremini
- 1/3 cup red onions finely diced
- 2 cloves garlic finely diced
- 1 tsp fresh thyme leaves use dry if you don't have fresh + more for garnish
- 12 oz Doppelbock lager or stronger, sweet brown ale
- 1 1/2 cup chicken stock
In a shallow dish mix together the flour and salt and pepper with a fork.
Coat both sides of each cutlet in the flour and shake off any excess. Set aside flour coated cutlets.
In a large pan over medium high heat melt the butter and add the olive oil.
Working in two batches, brown each side of the cutlets for about 2-3 minutes and remove from pan.
Set aside the browned cutlets and keep them warm while you prepare the sauce.
Add the mushrooms to the same pan and keep the heat on medium high. If you need to, add an extra 1 tbsp of butter.
Season with salt and pepper and saute the mushrooms for 2-3 minutes.
Add the diced red onion and saute for another 2 minutes.
Add the garlic and thyme and stir, saute for 1 more minute.
Pour the Doppelbock over the mushrooms to deglaze the pan and gently scrape the brown bits from the pan.
Reduce the sauce for about 3 minutes and add the chicken stock.
Reduce again (6-8 mins) and return the chicken cutlets to the pan.
Lower the heat to medium and let them simmer in the sauce for 5 minutes to cook through.
Towards the end of the 5 minutes add 1 tbsp butter and let it melt into the sauce. It will make the sauce creamier.
Serve over angel hair pasta, gnocci, long grain rice or mashed potatoes.
Garnish with fresh thyme.