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Chicken with Honey-Beer Sauce

Photo: Mary Britton Senseney/Wonderful Machine; Styling: Mary Clayton Carl
Yield Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale.

Ingredients

  • 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

Nutrition Information

  • calories 245
  • fat 4.5 g
  • satfat 0.7 g
  • monofat 2 g
  • polyfat 1.1 g
  • protein 40 g
  • carbohydrate 7.8 g
  • fiber 0.2 g
  • cholesterol 99 mg
  • iron 1.6 mg
  • sodium 544 mg
  • calcium 27 mg

How to Make It

  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.