| 1. |
In a large heavy bottom fry pan heat up the olive oil and add the butter. When melted and hot, but not smoking add the chicken breasts skin side down and brown both sides. |
| 2. |
Tuck in the onion and mushrooms around the chicken breasts and sprinkle over the garlic and the salt and pepper. |
| 3. |
Add the beer to the pan. Cover the pan with a large dinner plate or foil and reduce the heat to a low simmer for 20 minutes. |
| 4. |
After the 20 minutes, remove the chicken, onions and mushrooms from the pan (you can use the hot plate that was covering the pan for this and keep them warm on it). |
| 5. |
Increase the heat under the fry pan and reduce the liquid in the pan by about a 1/3. Take the pan off the heat and carefully add the cream, stirring at the same time. |
| 6. |
Pour the sauce over the chicken, onion and mushroom and serve straight away. |
