Ingredients
4largechicken breastsboneless and skinless
½cuplager(125 ml)
2tspgarlicminced
1tspsalt
peppercracked
150gramsbacon(diced)
2tbspbutter
1largeonion(diced)
1celery stalk(finely chopped)
4garlic cloves(minced)
2tbspflour
1 ¼cupmilk
½cuplager
½cup chicken stock
½tspWorcestershire sauce
1tspvegetable stock powder
1tspdijon mustard
Dash of hot sauce
⅔cupCheddarshredded ((add more to suit your tastes))
salt and/or pepper(to taste, if desired)
Preparation
Combine lager, garlic, salt and pepper in a shallow bowl. Add in the chicken breasts, cover with plastic wrap and allow to marinade in the refrigerator for 2 hours if time allows, or over night for a deeper flavour.
When ready to cook, take out of the fridge for at least 20 minutes before cooking. Heat skillet or pan over medium-high heat.
Drain chicken from marinade and fry breasts in a small amount of oil until golden browned on both sides and completely cooked through the centre.
Transfer chicken to a warm plate.
In the same pan, cook bacon until crisp. Transfer the bacon to a paper towel-lined plate to let drain.
To the remaining bacon fat in the pan, add the onion and celery, and cook until soft, about 6 minutes. Then add garlic and cook until fragrant.
Pour in the beer and allow to reduce slightly.
Add in the flour and cook until golden then slowly add the stock, whisking until flour has combined with the liquid. Whisk in the milk and let simmer, whisking occasionally until thickened.
Stir in Worcestershire sauce, stock powder, mustard and hot sauce.
Remove from heat and stir in cheese. Mix until cheese has melted, then stir in crumbled bacon.
Arrange chicken back into the pan and allow to warm through. Garnish with chives or parsley and the remaining bacon.
