Ingredients:
2 tablespoons cooking oil
2 pounds of boneless, skinless chicken breasts
1 onion, chopped
8 ounces of sliced mushrooms
1 cup of chicken broth
½ cup of stout beer or ale
4 teaspoons Worcestershire sauce
½ teaspoon of ground poultry seasoning
½ teaspoon of salt
¼ teaspoon of pepper
6 russet potatoes, peeled and quartered
Lettuce, tomato, and cucumber for a salad
Salad dressing
Preparation:
Heat the oil in a pan.
Cook the chicken with the onion until the chicken is browned on all sides.
Add the mushrooms, broth, beer, Worcestershire sauce, and seasonings.
Cover and cook at a low simmer for 25 minutes.
Boil the potatoes until they are fork tender.
Smash the potatoes and sprinkle with salt and pepper.
Serve the chicken over a bed of potatoes with a tossed dinner salad on the side.
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