Chicken in Creamy Mushroom Beer Sauce



Today is November 6th, Election Day.

As Americans spend the day thinking of little else, wedged firmly between Barack and a hard place, I wanted to give you a little motivation to get through this day.

We will soon find ourselves at the end of this exhausting Election Season, our feelings of separatism from those who disagree with us will fade. We will find Facebook to be a friendlier place, and those Someecards of a political nature will ebb.

Regardless of the outcome, you have a reason to grab your favorite beer. Either in celebration of your guy winning the mad race to 1600 Pennsylvania Avenue, or as a way to console yourself over the fact that the other guy came out ahead.

Given that you may be too distracted to spend all that much time in the kitchen tonight, this meal only takes about 20 minutes.

And, I’m pretty certain it has bipartisan support.

For this recipes, I like a brown ale, a blonde, a pale or a wheat beer. Be aware that using an IPA will kick up the beer flavor considerably and may be too bitter in the end.

Chicken in Creamy Mushroom Beer Sauce


  • 4 boneless, skinless chicken thigh fillets
  • 1 tsp salt
  • 1 tsp pepper
  • 3 tbs butter
  • 1/4 cup onions, chopped
  • 3 cloves garlic, minced
  • 5 oz wild mushrooms, such as Shiitake (not dried)
  • 1/2 cup beer
  • 1/2 cup heavy cream
  • 1/3 cup shredded parmesan
  • salt and pepper to taste


  1. In a pan over medium high heat, melt the butter. Sprinkle chicken thighs on all sides with salt and pepper. Add chicken to the pan and cook on both sides until browned, about 4 minutes per side. Remove chicken from pan.
  2. Add onions and saute until soft and translucent, about 3 minutes.
  3. Add garlic and mushrooms, cook until mushrooms are soft and have darkened, about 5 minutes.
  4. Add the beer, scraping the bottom to deglaze the pan.
  5. Reduce heat to medium, add the cream and stir.
  6. Add half of the cheese, stir until melted. Add the remaining half, stir until combined.
  7. Add the chicken and allow to cook until sauce has thickened, about 5 minutes. Salt and pepper to taste, serve over rice or pasta.



12 thoughts on “Chicken in Creamy Mushroom Beer Sauce

  1. I love your take on this. I’m so ready for today to be over though. It has been on exhausting election season. I just finished up casting my vote and am ready to get back to normal life…and this creamy mushroom beer sauce. Amazing, lady!

  2. Haha, Barack and a hard place. I like that. As always, this sounds delicious! Love how quick it is too.

    1. I hope that didn’t come off as Anti-Obama, it wasn’t at all.First, I though it was clever 😉 second, it was more of a commentary on the decision we are all thrown into every four years. Even if you choose not to vote (I always vote) that is still a choice you make.

      1. No I loved it! I support the president, I just thought it was pretty fitting, being that so many people were reluctant to vote for him again. I think a lot of people saw this election as a “who is the lesser of 2 evils?” kind of race, so it’s perfect 🙂

  3. I’m totally ready for the election to be over. I’m tired of all the crankiness. I witnessed two grown ass men bullying elderly volunteers at the poll today and yeah, I’m just over it. But hey, mushrooms and beer!

    1. Seriously?! people suck. I feel like this year has been worse than in the past, or maybe I’m just more aware of it.

    1. I really like a nutty brown ale for this, but a wheat or a blonde would work well. I’d stay away from an IPA for this, it will probably be too bitter.

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