1 lb. boneless chicken breasts sliced
3/4 cup chopped onion
1-2 chopped fresh jalapenos (or more depending on heat desired)
3 garlic cloves, minced
1 tbsp. vegetable oil
1 (12 oz.) can beer (your choice)
1 cup picante sauce

GARNISH (OPTIONAL):

chopped tomato
shredded Monterey jack cheese
sliced avocado

Season chicken as desired and brown in oil on high heat; set aside.

Cook onion and garlic in pan chicken was browned in. Add beer and picante. Bring to a boil. Add chicken. Cover and simmer about 20 minutes.

Serve with rice and garnish (if desired) or with tortillas and black beans.

Serves 6.

Submitted by: Tanya Richburg