The Land of Beer and HoneyPosted: August 22, 2012
Over the course of this blog’s short (but fruitful) existence, it’s evolved from a focus on all things eggceptional, to cookies and baked goods, and then to pretty much any food that I feel like putting on my plate. I was thrilled the day Meat became it’s own category, but now so-many months later, I’m finding that rather limiting. So today I’m proud to introduce … drum roll please … Chicken as its very own category. Yeah!! Aren’t you excited?! Okay, if recipe organization doesn’t get you excited, maybe this super easy chicken with a honey, beer and mustard sauce will. You’re welcome.
– 4 boneless skinless chicken breasts
– 1 small shallot, thinly sliced
– 1 beer, like Harpoon Summer Ale or Blue Moon Honey Wheat
– 2 tablespoons of low-sodium soy sauce
– 1 tablespoon of whole grain mustard
– 1 tablespoon of honey
– Salt and pepper
– Olive oil
Add a tablespoon of oil to a large skillet and heat over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the skillet and sauté for about 6 minutes on each side. Remove chicken from the pan and keep warm. Add the shallots and cook 1 minute or until translucent. Place ½ a cup of beer, soy sauce, mustard and honey in a small bowl and whisk together. Drink the remaining beer. Add the honey-beer mixture to the skillet, bring to a boil and cook, scraping any brown bits off the bottom, for about 4 minutes or until the liquid reduces by half. Return the chicken breasts to the skillet and cover with the sauce. Plate and then eat.