Good idea, or hideous idea? See, usually after sauteeing chicken breasts, I’d deglaze the pan with wine, or chicken stock, or something like that. Once, just for kicks, I used orange juice. But we just had a party not too long ago, and there’s all this leftover beer, so I’m thinking…
Sauteed Chicken Breasts with Beer Sauce! Yeah!
Or is this just an awful idea? I’m hoping those of you with slightly more cooking experience can tell me what you think, before I ruin dinner, or not, depending.
We use beer all the time. Beer and bacon are great together. Cut bacon in to bits and render the bacon. Remove the bacon. Then sear the chicken breasts in the bacon fat and deglaze with beer. Add the bacon back in. It gives a flavor reminicent of bratwurst. Mmmm bratwurst.
Sound fine to me. I’ve never done it with chicken (thinking the beer might not go too well with it,) but certainly with beef. I haven’t tried beer and bacon, but I’m certain that would be a great combination. Beer also goes well with anything remotely oniony. Hell, I’ve once even tried a “French” onion soup with beer instead of white wine with good results.
You might as well give it a shot. I’ve had good results with beef, pork, and onions–maybe add some onions & garlic to your chicken, and deglaze with the beer. That just might work.
You can deglaze with almost any liquid. I’m not sure what it’d taste like with beer, though. Just different, not bad.