Original recipe makes 4 servings 


 Ingredients
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry


PREP: 10 mins     COOK: 20 mins     READY IN: 30 mins
 Directions:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Ingredients:
2/3 c. all-purpose flour
1tsp salt
1/2 tsp double-acting baking powder
1/3 c beer :)
1 egg
salad oil
1 (3lb) broiler-fryer chicken, cut up

In a bowl with a fork, mix first 3 ingredients. In another bowl, beat together beer, egg and 2 teaspoons salad oil; stir liquid into flour mixture. Coat half of chicken pieces with batter.
In a 12-inch skillet over medium heat, heat 1/2 inch salad oil to 370 degrees. Fry chicken pieces until browned and tender, about 20 minutes, turning once. Drain on paper towel.

2 Tbsp. brown sugar
2 Tbsp. dry mustard
2 Tbsp. granulated onion
2 Tbsp. paprika
salt
garlic powder
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. ground black pepper
ground cayenne pepper


Mix all ingredients together and rub on a 4-5 pound chicken. Use your favorite can of beer and cook on the grill.