Friday, February 14, 2014
Welcome to Day 3 of Use-Up-the-Beer-A-Palooza.
There is a restaurant in the Bay Area that has a "Dirty Shrimp" dish. As near as I can tell its a bunch of seasoning cooked onto the shrimp and then doused in beer. It's really good. However, as anyone who follows this blog regularly knows, my family is picky and they won't eat fish. I tried to convince them shrimp wasn't fish but they didn't buy it. So as with the scampi, I figured if it is good on shrimp it'd have to be good on chicken, right? Right. The chicken turned out delicious. It has a bit of a kick but not too spicy as 4ft and I ate it no problem.
2 boneless skinless chicken breasts (cut into bite-sized pieces)
1 tsp cornstarch
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
2 tsp Italian seasoning
1/4 tsp pepper
1/4 tsp crushed red pepper
3 TBS butter
1 TBS minced garlic
1/2 cup beer (I used Franziskaner Weissbier - Naturtrüb Ale)
1/4 cup chicken broth
1.) Combine all the ingredients from cornstarch to crushed red pepper in a gallon Ziplock bag. Add bite-sized chicken and shake what your mama gave you until the chicken is fully coated in the spices.
2.) Heat a large skillet on medium high. When hot, melt butter and add garlic. Saute for about 30 seconds being careful not to burn the mixture.
3.) Dump in chicken and brown. About 3-5 minutes on each side.
4.) Pour beer and chicken stock into pan over chicken and bring to a boil. Stir and coat the chicken and then reduce heat to medium and reduce sauce to about 1/4 cup -- it'll thicken as it cooks down.
5.) Remove from heat and serve hot. Is really good with risotto, wild rice, or couscous.
Nutritional Info per Serving (makes 4 servings)