2 cups fresh mushrooms, sliced
1 teaspoon margarine
1 pound skinless, boneless chicken breasts cut into bite size pieces
1/2 pound fresh snow peas or sugar snap peas
1/4 cup Samuel Adams Triple Bock
1/4 cup black cherry all fruit spread
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon whole dried thyme
Recipe
Saut� fresh mushrooms in a large non-stick skillet that has been coated with cooking spray. Remove mushrooms from skillet and set aside.
Melt margarine in skillet. Saut� chicken about 10 minutes or until done. Add Triple Bock and peas. Cook 5 more minutes. Add mushrooms and rest of ingredients. Simmer 10 minutes. Serve over rice.