Chicken in Ale


  • 6 skinless, boneless chicken breast halves (about 1 1/2 pound total)
  • 1/2 cup chopped onion
  • 4 teaspoons vegetable oil
  • 2 1/2 cups chopped mixed mushrooms
  • 1 1/2 cups chicken broth
  • 1/2 cup brown ale or beer
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 ounces dried fettuccine
  • 3 tablespoons all-purpose flour
  • Fresh thyme sprigs (optional)


  1. Rinse chicken; pat dry.
  2. In a large skillet brown chicken breasts and onion in hot oil over medium-high heat, turning chicken once to brown both sides (about 2 minutes per side).
  3. Add mushrooms, 1/2 cup of the chicken broth, the ale or beer, Worcestershire sauce, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and cook about 5 minutes or until chicken is tender and no longer pink.
  4. Meanwhile, cook the fettuccine according to package directions. Drain well. Set aside and keep warm.
  5. Remove chicken breasts to a serving platter; keep warm.
  6. In a screw-top jar shake together flour and remaining chicken broth; add to skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  7. Serve chicken and sauce over fettuccine. Garnish with sprigs of thyme, if desired.

Yield: 6 servings