Instructions: Place chicken in a large heavy-duty zip-top plastic bag; add flour, and seal. Shake to coat.

Saute garlic in hot oil in a large skillet. Add chicken, and fry, in batches, 5 minutes on each side or until golden brown. Remove chicken, reserving drippings in skillet.

Saute onion and bell pepper in drippings 5 minutes or until tender; add chicken, beer, mushrooms, and soy sauce. Cook over medium heat for 30 minutes. Stir in soup; cook, stirring occasionally, 30 more minutes.

Add whipping cream; cook until thoroughly heated. Let stand 5 minutes. Serve over hot cooked rice.

This recipe yields 4 servings.

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