Chicken with Honey-Beer Sauce


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


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, soy sauce, mustard and 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.


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