Honey-Beer Chicken
If you want to add more gluten free and dairy free recipes to your recipe box, Honey-Beer Chicken might be a recipe you should try. For $2.01 per serving, you get a main course that serves 4. One serving contains 253 calories, 37g of protein, and 7g of fat. This recipe from Handle the Heat has 1958 fans. Head to the store and pick up low sodium soy sauce, whole grain dijon mustard, flat leaf parsley, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a spectacular spoonacular score of 87%. Similar recipes include Chicken with Honey-Beer Sauce, Chicken with Honey Beer Sauce, and Beer and Honey BBQ Chicken Skewers.
Servings: 4
Ingredients:
1/2 cup full-flavored beer, such as Blue Moon
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
2 tablespoons chopped fresh flat leaf Italian parsley
1 tablespoon honey
2 tablespoons low sodium soy sauce
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
4 (6 ounce) boneless, skinless chicken breast halves
1 tablespoon whole-grain Dijon mustard
Equipment:
frying pan
aluminum foil
whisk
bowl
Cooking instruction summary:
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with pepper and salt. Add the chicken to the pan and saute for about 6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and tent loosely with aluminum foil.Add the shallots to the pan and cook for about 1 minute, or until translucent. In a small measuring glass or bowl whisk together the beer, soy sauce, mustard, and honey. Add the beer mixture to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook for 3 minutes or until the liquid is reduced to 1/2 cup. Return chicken to pan and sprinkle with parsley before serving.
Step by step:
1. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with pepper and salt.
2. Add the chicken to the pan and saute for about 6 minutes per side, until golden brown and cooked through.
3. Remove the chicken from the pan and tent loosely with aluminum foil.
4. Add the shallots to the pan and cook for about 1 minute, or until translucent. In a small measuring glass or bowl whisk together the beer, soy sauce, mustard, and honey.
5. Add the beer mixture to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook for 3 minutes or until the liquid is reduced to 1/2 cup. Return chicken to pan and sprinkle with parsley before serving.
Nutrition Information:
covered percent of daily need
