How to make Half Baked Harvest's creamy brown butter mushroom chicken

What better way to spend a cozy, long holiday weekend than with a decadent dinner that tastes like love on a plate and perfect for a night in.

Half Baked Harvest creator Tiegen Gerard shared a new recipe in partnership with Breckenridge Brewery to celebrate making cooking at home just as special of an occassion as dining out.

The well-known Colorado-based home cook turned food blogger and cookbook author developed a depth of winter flavor using ingredients like vanilla porter, mushrooms, shallot and thyme

Check out the full recipe below for a dish that's anything but vanilla.

Creamy Brown Butter Mushroom Chicken

Total time: 30 minutes Servings: 4

Ingredients

4 chicken cutlets or 2 boneless chicken breasts, sliced in half horizontally

kosher salt and black pepper

1/3 cup all-purpose flour

1 teaspoon garlic powder

3 tablespoons extra virgin olive oil

4 tablespoons salted butter

3 cups shiitake or cremini mushrooms, sliced

2 shallots, chopped

3 cloves garlic, chopped or grated

2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

1 cup low-sodium chicken broth

3/4 cup Breckenridge Brewery Vanilla Porter

3/4 cup heavy cream

1 pinch crushed red pepper flakes

1 pound fettuccine pasta

Directions

Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.

Add 2 tablespoons olive oil and the mushrooms to the skillet. Cook undisturbed for 5 minutes or until golden. Add 3 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 4-5 minutes, until fragrant. Spoon half the mushrooms out of the skillet and onto the plate with the chicken.

Pour in the beer and broth. Cook 10-15 minutes until reduced slightly, then pour in the cream. Add the chicken to the skillet and simmer for 5-10 minutes or until warmed through and thickened slightly. Spoon the reserved mushrooms over the chicken.

Cook the pasta according to package directions. Serve the chicken and sauce over bowls of pasta. Top with fresh thyme or parsley.