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Thursday, October 11, 2012

Honey-Beer Chicken

I am very lucky to always have a supply of good beer! When I say good, I really mean it in every sense of the word. My husband makes it so I know where all the ingredients come from and that always makes me a little happier but it doesn't hurt that he actually makes GREAT beer, he recently entered some of his brews in a competition of over 500 local home brewers, he came in 3rd place so I feel pretty confident saying that his beer is good, great and fantastic! When I found this recipe in my Cooking Light magazine I knew I had to try it.

2 t canola oil
4 boneless skinless chicken breasts
2 shallots, sliced
1/2 cup good beer (I used a rye ale of my husband's but a pale or IPA or would be great too)
2 T soy sauce
1 T whole grain Dijon mustard
1 T honey
2 T chopped parsley
Salt and Pepper (to season the chicken)

Heat a skillet on high heat and add the oil. Add the oil to the pan and turn the pan so it coats the bottom. Season chicken with salt and pepper. Add chicken to the pan and saute for 3-4 minutes per side or until the chicken is done. Remove from pan. Add shallots to the pan, cook until wilted, add beer, soy sauce, mustard and honey and whisk in the pan, bring to a boil. Reduce heat and cook for about 3 minutes. Pour sauce over chicken and serve. I served this with quinoa and fresh beets with goat cheese. It was a great dinner, my kids were pouring the honey beer sauce all over their quinoa like it was gravy!

Season the chicken.

Slice Shallots and parsley

Set the chicken aside while you make the sauce
This is just after I added the beer
After the sauce cooks, it's dark brown and yummy!

Weight Watcher Friends: Each chicken breast has 4 points.

Source: Cooking Light Magazine

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