Beer Brat Muffins

Chicken Marsala

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.

Preheat Oven

In a large bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and black pepper until well combined.

Mix Dry Ingredients

In a separate bowl, mix together the beer, milk, egg, and melted butter until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.

Combine Mixtures

Fold in the chopped bratwurst, shredded cheddar cheese, and chopped green onions until evenly distributed.

Add Mix-ins

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.

Fill Muffin Tin

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm.

Cool and Serve

Cooked bratwurst, chopped

Shredded cheddar cheese

Chopped green onions

Season the chicken breasts with salt and black pepper on both sides.

Prepare the Chicken

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.

Sear the Chicken

In the same skillet, add the sliced mushrooms and sauté for about 5 minutes until they are browned. Add the minced garlic and cook for an additional minute.

Cook the Mushrooms

Pour in the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and let it cook for about 5 minutes, until the sauce has slightly thickened.

Make the Sauce

Return the chicken to the skillet and simmer for another 2-3 minutes. Stir in the butter until melted, and sprinkle with chopped parsley before serving.