Ingredients
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1 tablespoon adobo seasoning (not the sauce.)
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3 tablespoons Worcestershire sauce
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1 tablespoon olive oil
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4 tablespoons unsalted butter
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1 medium yellow onion, halved and thinly sliced
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2 garlic cloves, thinly sliced
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1 cup light beer
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8 ounces sliced mushrooms
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cornstarch, optional as a thickener (maybe up to 1 T. or so)
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4 boneless skinless chicken breast halves, trimmed of fat, rinsed and patted dry, and cut into 1 1/2 inch chunks
Instructions
- Put the adobo and Worcestershire sauce in a large resealable bag. Add the chicken pieces and turn to coat. Refrigerate for at least 30 minutes or overnight.
- Heat the oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the onion and garlic. Reduce the heat to medium and cook, stirring, until the onion is soft and starts to brown, about 5 minutes.
- Remove the chicken from the marinade and reserve the leftover marinade. Pat the chicken dry with paper towels. Add the chicken to the skillet and cook until it browned on all sides, about 10 minutes. Add the reserved marinating liquid, the beer and the mushrooms. Bring to a simmer and cook until the sauce is thick with the consistency of heavy cream, about 15 minutes or so.*You may need to add a bit of corn starch to thicken the sauce here* Remove from the heat and serve.