Opt for an inexpensive, full-flavored domestic beer, like Blue Moon wheat ale.
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
How to Make It
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.
Delicious! I used two large chicken breasts, so they took longer to cook. After browning on each side for 6 minutes, I covered them for the next six. The sauce has great flavor and I didn't feel that we needed more. I just drizzled it over at the end. Let the chicken rest for a few minutes before slicing to retain juiciness. So quick and easy, I will definitely make again!
I really enjoyed this recipe. I decided to marinate the chicken for about 20 minutes before cooking in beer, a few thyme sprigs, and because orange goes so well with Blue Moon beer - orange rind and fresh orange juice. I really feel this added to the recipe. I also would like to try this recipe with salmon or beef because I think they would pair well.
doubled the sauce, marinated the chicken in OJ (as per another reviewer), a splash of the Blue Moon and a little S&P and garlic powder. Served with CL's Three Bean Salad from the same issue ( http://www.myrecipes.com/recipe/three-bean-salad-50400000122901/ ) and brown rice. OUT OF THIS WORLD!
Made this tonight with steamed broccoli with cheese sauce and brown rice. I used regular dijon as I didn't have whole grain and omitted the parsley as I didn't have that either. Used a pinch of kosher salt rather than the 1/8 tsp. I also doubled the sauce and we had some leftovers. It went good with the rice as well. The chicken was moist and I think if you are having issues with that, you are cooking it too long. Recipe itself was pretty straightforward and quick for a weeknight. Kids liked it well enough. Will make it again.
So amazing! With that said, I did make a few slight changes to the recipe based on the reviews below. First, I seasoned the chicken with salt and pepper on both sides and then I marinated the chicken in orange juice, a little soy sauce and fresh thyme sprigs for about 30 minutes. From there, I followed the recipe almost exactly, but I did only use 1 tbsp of soy sauce, used a pumpkin wheat beer and added more of this than the recipe called for. I also only cooked the chicken for 3 minutes on each side and then added it back to the sauce while it was reducing to finish cooking. The chicken turned out great, really juicy and full of flavor. I served this over garlic red mashed potatoes with corn on the side. YUMMY!
This is fast becoming one of my favorite go to recipes! I always make a batch or rice in the rice cooker and serve the chicken on top of the rice. It makes a fantastic base for a friend rice the following day! So easy too!