(I doubt what type of beer you use matters. I don't drink much beer, so I use whatever Graham has in the fridge, which is usually Shiner Bock or Yeungling.)
Chicken with Honey-Beer Sauce
(Adapted from Cooking Light.)
- Olive oil
- salt & pepper
- 4 boneless, skinless chicken breasts
- 1 onion; thinly sliced
- 2 cloves of garlic, minced
- 1/2 C. of beer
- 2 T. of low sodium soy sauce
- 1 T. of Dijon mustard
- 1 T. of honey
- Parsley (optional)
- Heat olive oil in a large skillet over medium high heat. Season chicken with salt & pepper and add to pan when oil is heated. Cook for about 4-5 minutes on each side, or until cooked through. Remove chicken from pan and cover with foil to keep warm.
- Add onions to pan and cook for 2-3 minutes, or until tender. Add the garlic and cook for an additional minute.
- Combine beer, soy sauce, honey & Dijon in a small bowl (or measuring cup) and whisk together. Add mixture to pan with onions & garlic and bring to a boil, scraping the pan to loosen the browned bits.
- Cook for about 3 minutes, or until liquid has reduced to about 1/2 a cup.
- Return chicken to the pan. Turn to coat evenly in sauce and heat for a minute.
- Serve with some of the cooked onions & sauce on top.