4 chicken breasts, boneless and skinless
1 tbs canola oil
1 onion, chopped
1 tbs garlic, chopped (or two fresh cloves)
1/2 cup Big Rock Wunderbier
1 800ml can of diced tomatoes
1 tsp dried thyme
1 tsp rosemary
1 tsp dried oregano
1/2 cup balsamic vinegar
1 1/2 cup rice
Salt & pepper to taste
In a large skillet, heat the oil over medium heat. Season chicken breasts with salt and pepper. Sear the chicken breasts, browning them on both sides. Remove from the pan and set aside.
In the same skillet as the chicken, saute the onions and garlic until the onions are translucent (add additional oil during the saute process if the pan is looking dry). Add the beer, tomatoes, spices, balsamic vinegar and chicken to the pan. Simmer for 15-20 mins until the chicken breasts are fully cooked or reach an internal temperature of 165F.
As the pan simmers, cook the rice according to the manufacturer’s instructions.
Serve the chicken and sauce mix over a bed of rice.
Recipe courtesy of Wine, Food & Friends.