Chicken Breasts with Ale and Cumin

Got a good recipe that uses beer, mead or wine? Post it here.

Moderator: Officers

Post Reply
Message
Author
Greenblood
Brewmaster
Posts: 944
Joined: Tue Feb 14, 2006 2:22 pm
Location: Lawrence

Chicken Breasts with Ale and Cumin

#1 Post by Greenblood » Thu Oct 12, 2006 1:04 pm

Chicken Breasts with Ale and Cumin

I haven't had a chance to cook this one yet. It came from the Web site of a homebrew club called CARBOY in North Carolina. Try slicing the cooked chicken and serving in warmed tortillas with sauteed vegetables, like fajitas.

Makes 4 servings
4 boneless chicken breast halves (two whole breasts)
1/2 teaspoon or more ground cumin
2 tablespoons vegetable oil
1/4 teaspoon minced garlic
1 teaspoon minced shallot
1/4 cup amber ale
1/4 cup half-and-half
2 tablespoons Worcestershire sauce
Salt and freshly ground pepper, to taste
Finely chopped fresh Italian parsley (optional garnish)

Sprinkle both sides of the chicken with the cumin. You may need a little more than 1/2 teaspoon. Heat the oil in a large skillet over medium heat. Saute the chicken until golden brown and cooked thoroughly, 5 to 7 minutes per side. Remove the chicken to a serving platter and keep warm.

Add garlic and shallots to the pan drippings and saute briefly. Add the ale and cook to reduce slightly, about 5 minutes. Add half-and-half and Worcestershire sauce and cook until syrupy, about 5 minutes. Season with salt and pepper to taste. Spoon the sauce over the chicken, sprinkle with the parsley, and serve.

Per serving: 227 calories, 10 grams fat (40% of calories from fat), 75 milligrams cholesterol, 28 grams protein, 4 grams carbohydrate, 301 milligrams sodium.

Post Reply