We fillet each of the chicken breasts into 2 parts of the same size and season with rosemary, thyme, salt and pepper. In the end, leave a thick breast.
In a large frying pan – the same one we will use for the rest of the recipe – add a little oil and seal each breast fillet over high heat on both sides. We seek to brown them on the outside, leaving them raw on the inside so that they preserve their juices. We reserve on a plate.
We put a little more oil over low heat and add the chopped garlic cloves. We let the garlic cook without it taking on color. This way we will flavor the oil, which will give a very tasty touch to the entire recipe.
We continue the preparation by adding the carrot, onion and celery, all finely chopped. Add salt and let it cook over low heat, stirring regularly, for about 15 minutes. This way we will get the onion and carrot to develop their sweet flavor, something necessary to counteract the bitterness of the beer.
Once the vegetables are cooked, we increase the heat and add the beer. We let it boil for a couple of minutes so that all the alcohol evaporates.
Once this is done, we add the chicken broth. We lower the power to medium heat and stir so that all the ingredients are integrated. We add rosemary and thyme to give even more flavor to our beer sauce.
Immediately afterwards we add the mixture to a bowl and beat with an electric mixer until all the vegetables have been liquefied. If the sauce is too thick we can add a little more broth, until the sauce is liquid. The sauce should not be completely watery, but it should not look like a cream or puree either. We are looking for that liquid touch but, with some body
Adjust the salt and return the sauce to the pan. We put the chicken fillets in it over medium heat along with the juices they have released. You have to make sure that they are well covered with the sauce. We let them cook in the beer sauce for another 10 minutes.
