Friday? Is that you? Is that really you? Thank heavens. Lately, I haven’t had time to cook anything very gourmet, so I’ve relied on quick, simple and healthy recipes. I was able to whip up this chicken with honey-beer sauce after work and still eat at a reasonable hour. My kind of meal. :)
2 tbsp. olive oil
3 boneless, skinless chicken breasts
1/4 tsp. black pepper
1/4 tsp. salt
2 large shallots, thinly sliced
1/2 cup beer, such as Corona
2 tbsp. low-sodium soy sauce
1 tbsp. whole-grain honey mustard
1/2 tbsp. Dijon mustard
1 tbsp. honey
2 tbsp. fresh flat-leaf parsley leaves
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; saute 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. Sprinkle evenly with parsley. Serve alongside/atop brown rice, if desired.
Recipe adapted from Cooking Light.