Chicken with Honey-Beer Sauce

Chicken with Honey-Beer Sauce


  • 2 tsp. canola oil
  • 4 (6 oz.) skinless, boneless chicken breast halves
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. salt
  • 3 tbsp. thinly sliced shallots
  • 1/2 cup beer
  • 2 tbsp. lower-sodium soy sauce
  • 1 tbsp. whole-grain Dijon mustard
  • 1 tbsp. honey
  • 2 tbsp. fresh flat-leaf parsley leaves


  1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. 
  2. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. 
  3. 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. 
  4. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. 
  5. Cook 3 minutes or until liquid is reduced to 1/2 cup. 
  6. Return chicken to pan; turn to coat with sauce. 
  7. Sprinkle evenly with parsley.

No comments:

Post a Comment