but I increased the corresponding amount of mushrooms, onion, salt, pepper, and ale, and I may have cut down a bit on the thyme. I just used regular Worcestershire sauce, but in a lesser amount and only to taste. If you have white wine, that would probably work as a substitute, too.
6 skinless, boneless chicken breasts halves (1 and 1/2 lbs.)
1/3 cup chopped onion (more)
4 tsp. olive oil
2 and 1/2 cups chopped mixed mushrooms (more) (you could probably use canned mushrooms, even, adding them at a later point, but just use much less b/c they won't shrink when cooked)
1 and 1/4 cup chicken broth
1/3 cup brown ale or amber beer (more-- can be non-alcoholic; dark ale is the most flavorful)
4 tsp. white wine worcestershire sauce
1/2 tsp. dried thyme or 1 tbsp. fresh
1/4 tsp. salt (more)
1/4 tsp. pepper (more)
12 oz. fettuccine or other pasta
3 tbsp. flour or enough cornstarch to thicken sauce desirably
Rinse and pat dry chicken. Brown chicken and onion in oil in a skillet, turning once, about 2 minutes per side. Add mushrooms, 3/4 cup chicken broth, the ale or beer, worcestershire sauce, thyme, and salt+pepper. Bring to boiling. Reduce heat and cook uncovered about 5 minutes or until chicken is not pink.
Meanwhile, prepare fettuccine or other pasta. Remove chicken breasts from skillet and keep warm. Shake or blend remaining broth and flour (or cornstarch) and pour into skillet. Cook and stir until thickened and bubbly. Cook one minute more. Place chicken back in skillet and serve with pasta.