Even though Mr. Turkey is the star of this upcoming week, this chicken dish is sure to shine as a front runner on the days after Turkey Day. Make it in your own kitchens next weekend, perhaps, as a refreshing flavor change after the much anticipated culinary experience we all know, love, and look forward to each November.
Bon Appetit!
Chicken with Honey-Beer Sauce
Source: Cooking Light Magazine, Sept. 2012
Ingredients:
4 boneless, skinless chicken breasts or chicken breast halves
3 T. thinly sliced shallots (you could substitute 1/4 cup sweet vidalia onion, sliced thin)
1 T. whole grain mustard
1 T. honey
2 T. lower-sodium soy sauce
1/2 cup beer (we chose a dark amber)
2 T. fresh flat-leaf parsley
2 tsp. canola oil (or olive oil)
S & P
The Process:
Heat a skillet over medium-high heat with the oil swirled around within the pan. Season the chicken with S & P. Saute the chicken in the pan for about 4-6 minutes per side until cooked through and golden brown. Remove chicken from pan.
In the same pan (while it is still warm), add the shallots and cook about 1 minute until onions are translucent.
In a small bowl, whisk together the beer, soy sauce, whole grain mustard, and honey. Add this yummy mixture to the pan with the shallots, and stir to incorporate. Raise the heat a bit, and cook this mixture until it is boiling and bubbly. Scrape up the brown bits from the bottom of the pan. Brown bits = FLAVOR.
Cook the bubbling mixture about 3 minutes until the liquid reduces by half, stirring occasionally. Add the chicken back into the pan, and coat it with the sauce. Top with fresh parsley, turn off the heat, and serve!
The whole grain mustard brings tang and texture, the honey permeates the sauce with a natural sweetness, and the soy sauce balances the sweet. The parsley wakes up the whole dish with freshness.
Enjoy, my friends, and Happy Early Thanksgiving 2012!
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