Dopplebock Chicken
Simple and tasty, a quick skillet meal for the new cook.
½ Cup Onion (fine chop)
2 Tbsp. Vegetable Oil
4 Boneless Chicken Breasts (bone-in or out)
12oz. Dopplebock beer
1 Cup Ketchup
1/8 tsp. Garlic Powder
1/8 tsp. Salt
1/8 tsp. Black Pepper
4 ½ tsp. Cornstarch
3 Tbsp. Cold Water
Size of chicken breast doesn’t particularly matter, but big is always good.
Saute onion in oil until tender in a large skillet. Add chicken, browning on all sides.
Combine and carefully add the Dopplebock, ketchup, garlic powder, salt, and pepper. Cover and simmer for 25 to 30
minutes until chicken juices run clear. Remove the chicken and keep warm. Combine the cornstarch and cold water
until smooth; add to skillet. Bring to a boil and stir for about 2 minutes until thickened.
Return the chicken to the skillet and heat through, basting sauce over the top.
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