Dinner: Chicken in Beer

Great for the whole family. You cook everything in the frypan so less washing up!

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken in Beer

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

2 tbsps butter
4 tbsps heavy cream
1 dash pepper
1 dash salt
2 tbsps olive oil
4 breasts, bone removed chicken breast
1 clove garlic
1 cup pieces or slices mushrooms
1 cup sliced onions
10 fl oz light beer (5/6 of a bottle)

Instructions

1. In a large heavy bottom fry pan heat up the olive oil and add the butter. When melted and hot, but not smoking add the chicken breasts skin side down and brown both sides.

2. Tuck in the onion and mushrooms around the chicken breasts and sprinkle over the garlic and the salt and pepper.

3. Add the beer to the pan. Cover the pan with a large dinner plate or foil and reduce the heat to a low simmer for 20 minutes.

4. After the 20 minutes, remove the chicken, onions and mushrooms from the pan (you can use the hot plate that was covering the pan for this and keep them warm on it).

5. Increase the heat under the fry pan and reduce the liquid in the pan by about a 1/3. Take the pan off the heat and carefully add the cream, stirring at the same time.

6. Pour the sauce over the chicken, onion and mushroom and serve straight away.

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