Steph's Smothered Chicken

• 4 chicken breasts
• 6 chicken legs
• flour
• olive oil
• 2 medium sweet onions, sliced
• 2 (12 ounce) cans beer
• 8 ounces sliced portabella mushrooms
• 1 (10 ounce) can cream of celery soup
• 1 cup half-and-half
• 6 splashes soy sauce
• hot cooked rice

1. Heat oil in large frying pan or dutch oven.
2. Dust chicken in the flour and brown a few minutes on each side.
3. Set aside.
4. Saute onion slices in pan drippings for 5 minutes, then add mushrooms and saute until browned.
5. Stir in beer and soy sauce.
6. Add chicken back to the pan.
7. Simmer covered for 30 minutes and then stir in the soup.
8. Simmer for 15 minutes more covered.
9. Stir in the half and half.
10. cover and turn off the heat.
11. Let stand for 10 minutes.
12. Serve over hot rice.

chicken breasts, chicken, flour, olive oil, sweet onions, beer, portabella mushrooms, cream of celery soup, soy sauce, rice

Taken from www.food.com/recipe/stephs-smothered-chicken-453570 (may not work)