Wednesday, January 29, 2014

Recipe: Chicken with Honey-Beer Sauce

I can't believe I haven't blogged this recipe yet, especially since it's frequently in our dinner rotation. This is a chicken dish that is not only healthy, but also insanely quick and easy. Every componet of this is delicious. The chicken is cooked on its own, and then warmed & finished off in the delicious sauce. 

(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)

  1. 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. 
  2. Add onions to pan and cook for 2-3 minutes, or until tender. Add the garlic and cook for an additional minute.
  3. 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. 
  4. Cook for about 3 minutes, or until liquid has reduced to about 1/2 a cup. 
  5. Return chicken to the pan. Turn to coat evenly in sauce and heat for a minute. 
  6. Serve with some of the cooked onions & sauce on top. 

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