Ingredients

The following ingredients have 4 Servings
  • 4 large boneless and skinless chicken breasts
  • 1 /2 cup (125 ml) lager
  • 2 teaspoons minced garlic
  • 1 teaspoon salt
  • Cracked pepper
  • 150 grams bacon, (diced)
  • 2 tablespoons butter, (optional)
  • 1 large onion, (diced)
  • 1 stalk celery, (finely chopped)
  • 4 cloves garlic, (minced)
  • 2 tablespoons flour
  • 1 1/4 cup milk ((I use 2%, but you can use skim or full cream.)*)
  • 1/2 cup (125 ml) lager
  • 1/2 cup (125 ml) good quality low sodium chicken stock
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon vegetable stock powder
  • 1 teaspoon Dijon mustard
  • Dash of hot sauce
  • 2/3 cup shredded Cheddar, ((add more to suit your tastes))
  • Salt and/or pepper (to taste, if desired)

Instruction

  • Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
  • When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium - high heat. Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre (about 6-8 minutes per side, depending on the thickness of your chicken breasts). Fry in batches of two if you need to.
  • Transfer chicken to a warm plate.
  • In the same pan, cook bacon until crisp, (about 6 minutes). Transfer the bacon to a paper towel-lined plate to let drain.
  • To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. (If there is no remaining bacon fat, melt the butter in the pan instead). Then add garlic and cook until fragrant, (about 1 minute).
  • Pour in the beer and allow to reduce slightly (about 3-4 minutes).
  • Add in the flour and cook until golden, (about 3 minutes), then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the the milk and let simmer, while whisking occasionally, until thickened.
  • Stir in Worcestershire sauce, stock powder, mustard and hot sauce.
  • Remove from heat and stir in cheese. Mix until cheese has melted, then stir in 3/4 of the crumbled bacon. Taste test and add any extra salt, pepper, cheddar or beer.
  • Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.