Tomato Curry Chicken

Beer Cookbook, p. 78

4 skinless, boneless chicken breast halves

2 T. butter

1 onion, chopped

2/3 C. beer

10 ¾ oz. can condensed tomato soup

1 tsp. curry powder

½ tsp. dried basil

½ tsp. ground black pepper

¼ C. grated Parmesan cheese

I used this beer in the sauce, and Imho it was a great choice. 

Preheat oven to 350F. Place chicken in a 9 x 13” baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry power, basil and pepper. 

Just you wait, chicken breasts.

Reduce heat to low and simmer for about 10 minutes, then pour over chicken. Bake at 350 for 1 hour; sprinkle with cheese for last 10 minutes of baking. 

Make sure to get the cheese mostly on the chicken breasts so you don't lose it later.

Served up with some pear chips - because why not?

My Rating: 4/5 "This is really flavorful and really unique. It's not like any other curry-esque thing I've ever had. A great way to dress up a chicken breast!"