Spicy Beer-Glazed Chicken with Sautéed Mushrooms

1.In a large bowl, combine the chili sauce, beer, mirin, soy sauce, white pepper powder, and black pepper powder. Mix well to create the marinade.

2.Add the chicken breast fillets to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

3.Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, add the marinated chicken fillets to the skillet, reserving the marinade for later use.

4.Cook the chicken for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and set aside on a plate, keeping it warm.

5.In the same skillet, add the remaining tablespoon of butter and the sliced mushrooms. Sauté the mushrooms for about 5-6 minutes, or until they are tender and golden brown.

6.Pour the reserved marinade into the skillet with the mushrooms and bring to a simmer. Cook for an additional 3-4 minutes, allowing the sauce to thicken slightly.

7.Slice the cooked chicken fillets and serve them on a plate, topped with the sautéed mushrooms and the spicy beer glaze.