Chicken in Porter Beer

National Chicken Council
  • Yield: 6 servings
  • Prep: 30 mins
  • Cook: 15 mins


6-- chicken breast halves, boneless and skinless
4cups porter beer
1/2cup olive oil
2tablespoons garlic, chopped
6-- shallots, chopped
4teaspoons herbal rub
1teaspoon salt
1teaspoon black pepper
2cups all purpose flour
4-- eggs, lightly beaten
4cups plain dry bread crumbs
4tablespoons butter
9ounces lump crab meat
2cups Bearnaise Sauce (recipe follows, or use Knorr Hollandaise Sauce Mix)
Bearnaise Sauce:
4-- egg yolk
3tablespoons lemon juice
1tablespoon dry white wine
1/8teaspoon cayenne pepper
1cup clarified butter
1/4teaspoon salt, to taste
1/8teaspoon pepper, to taste
6tablespoons tarragon vinegar or white wine vinegar
1tablespoon finely chopped onion
2teaspoons dried tarragon leaves
1/4teaspoon white pepper


  1. Pound chicken breasts to even thickness. In large shallow dish, place chicken. Add beer, olive oil, garlic, shallots and herbal rub; cover with plastic wrap and refrigerate overnight.
  2. Remove chicken from marinade; pat dry with paper towels. Discard marinade. Sprinkle chicken with salt and pepper.
  3. Place flour in large shallow dish or on dinner plate; dredge chicken in flour and shake off excess flour. Dip each chicken breast in egg, then coat both sides of each chicken breast with bread crumbs.
  4. In large skillet over medium heat, melt butter. Add chicken and cook, turning once, 4 – 5 minutes per side, until golden brown and cooked throughout. Remove chicken from skillet and reserve.
  5. To serve, top each breast with 1 1/2 ounces lump crabmeat and with Bearnaise sauce.
  6. Walter Staib’s Bearnaise Sauce:In top of double boiler simmering over low heat, whisk together 4 egg yolks; 3 tablespoons lemon juice and 1 tablespoon dry white wine. (Remove pan from heat to prevent overcooking of eggs.)  Add 1/8 teaspoon cayenne pepper and, in slow, steady stream, 1 cup clarified butter, whisking to blend.  Season with salt and white pepper to taste. Set aside to keep warm. In separate saucepan, make Bearnaise reduction by combining 6 tablespoon tarragon vinegar or white wine vinegar; 1 tablespoon finely chopped onion; 2 teaspoons dried tarragon leaves and ¼ teaspoon white pepper. Bring to boil over high heat; reduce heat and simmer until nearly all liquid is evaporated. Stir Bearnaise reduction into sauce and serve immediately.

By Chef Walter Staib, The City Tavern, Philadelphia, Pa.

Nutritional Info *per serving

  • Calories 1460
  • Glycemic Load 0
  • Fat 83g
  • Saturated Fat 37g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 22g
  • Cholesterol 495mg
  • Sodium 1480mg
  • Potassium 730mg
  • Carbohydrate 99g
  • Fiber 5g
  • Sugars 5g
  • Protein 62g
  • Trans Fat 0g
  • Vitamin A 45%
  • Vitamin C 10%
  • Calcium 25%
  • Iron 45%