How To Make Creamy Beer Cheese Chicken With Crispy Bacon
Friday night dinners can be special as well. Learn how to make this creamy chicken recipe with a sauce made flavorful and creamy by beer and cheese.
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.
Transfer chicken to a warm plate.
In the same pan, cook bacon until crisp. 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. Then add garlic and cook until fragrant.
Pour in the beer and allow to reduce slightly.
Add in the flour and cook until golden then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the milk and let simmer, 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 crumbled bacon.
Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.
- Calories: 1610.24kcal
- Fat: 96.51g
- Saturated Fat: 45.40g
- Trans Fat: 2.07g
- Monounsaturated Fat: 30.91g
- Polyunsaturated Fat: 9.87g
- Carbohydrates: 51.45g
- Fiber: 2.12g
- Sugar: 19.26g
- Protein: 99.45g
- Cholesterol: 345.46mg
- Sodium: 3307.10mg
- Calcium: 1268.41mg
- Potassium: 1565.27mg
- Iron: 3.62mg
- Vitamin A: 570.48µg
- Vitamin C: 6.13mg
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