Brown Beer Chicken

4 boneless chicken breasts, cleaned of all fatty tissue
1 tsp. butter
1 tsp. olive oil
salt and fresh ground pepper
1 can Campbell's Cheddar Cheese Soup
1 (12 oz.) bottle or can of dark beer*
vegetables can be added such as red or green bell pepper sliced or onion or garlic chopped as desired

Salt and pepper chicken breasts.

Melt butter in stick-free pan with 1 1/2 inch depth. Add olive oil to melted butter and stir with plastic large spoon. Place chicken breasts (and vegetables if using) into pan and brown on both sides for approximately 10 minutes cooking time on medium heat. Regulate heat to brown surface of the chicken only. Lower heat.

When breasts are lightly browned, pour entire contents of cheddar soup and stir to smooth into pan drippings. Add beer and gently stir into the cheddar soup. Raise temperature of heat and bring sauce to a boil; then drop temperature to a simmer and cover pan. Simmer breasts in the sauce for approximately 30-40 minutes. Stir sauce and flip breasts periodically so they don't stick to the bottom of the pan. The sauce should be a smooth creamy texture before serving over the breasts. You can remove the pan's cover for the last few minutes of cooking to reduce the liquid to make a thicker sauce. Dried basil can be added to the sauce during cooking (optional.)

*Any kind of beer including light draft can be used; however, the flavor is richer with a dark beer like Guiness or Amber Bock or a similar beer. The type of beer will change the flavor so enjoy experimenting.

Serve with rice or egg noodle side dish and be sure to spoon some of the sauce over the breast and/or side dish.