| This recipe is liked by 0 person(s). |
Chicken with Honey-Beer Sauce
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale. Yield: Serves 4 (serving size: 1 breast half and 2 tablespoons sauce) Amount per serving Calories: 245 | |
| Fat, 4.5g | |
| Saturated fat: 0.7g Monounsaturated fat: 2g Polyunsaturated fat: 1.1g Protein: 40g Carbohydrate: 7.8g Fiber: 0.2g Cholesterol: 99mg Iron: 1.6mg Sodium: 544mg Calcium: 27mg 2 teaspoons canola oil $ | |
| 4 (6-ounce) | skinless, boneless chicken breast halves $ |
| 1/4 teaspoon freshly ground black pepper $ | |
| 1/8 teaspoon | salt |
| 3 tablespoons | thinly sliced shallots |
| 1/2 cup beer $ | |
| 2 tablespoons | lower-sodium soy sauce |
| 1 tablespoon | whole-grain Dijon mustard |
| 1 tablespoon | honey |
2 tablespoons fresh flat-leaf parsley leaves $
Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley. This sauce we also be good on pan seared pork medallions.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe