Alehouse Chicken and Biscuits

Heat the oil in a large skillet over medium-high heat. Blot chicken with paper towels to dry and season liberally with salt and pepper. Add to skillet and cook about 4 minutes per side until nice and browned. Reduce heat to medium low, cover skillet, and continue to cook chicken until an instant read thermometer inserted into the thickest part of the breast reads 165ºF. Remove chicken from pan to a clean plate and tent with foil.

Place peas and carrots in a microwave-safe dish, add a few tablespoons of water and heat on high in the microwave for 5 minutes. Drain and set aside.

Return heat to medium high, add butter to cooked chicken juices leftover in your skillet and melt. Add flour and whisk for 1 minute. Add beer and let cook for 1 minute more. Add milk and mustard, bring to a boil, then reduce heat to medium low, whisking again. Shred chicken and add chicken, peas and carrots to the pan, cooking for about 5 minutes to heat through. Remove pan from heat and stir in cheddar cheese until melted. Season with salt and pepper to taste.

Serve chicken mixture over warm biscuits.