Barley Dine

The Reverend Chicken

• 2 boneless chicken breasts
• 2 cloves garlic
• 1 cup pearl onions
• 8 mushrooms quartered
• 2 tbls flour
• 4 tbls butter
• 1/2 tbls tarragon
• 1/2 cup Avery Reverend Belgian Quadruple Ale
• 1/2 cup unsalted chicken stock

Season chicken with salt and pepper and dredge in flour. Sauté chicken in 2 tbls butter. Turn and add pearl onions, garlic, mushrooms, and remaining flour. When chicken is brown add tarragon, beer and stock. Reduce by half. Add 2 tbls butter off heat shaking pan to combine. Season with salt and pepper to taste. Serve with boiled potatoes.