Chicken And Beer Mustard With Pasta Recipes

MUSTARD, BROWN SUGAR & BEER CHICKEN

Steps:

• In a heavy saucepan, combine mustard, brown sugar, vinegar and beer.
• Season with chili powder, black pepper and cayenne.
• Bring to a simmer over medium-high heat (do not boil-- the sugar will scorch).
• Reduce heat and simmer 20 minutes.
• Stir in Worcestershire Sauce, butter and Liquid Smoke.
• Simmer another 15 minutes.
• Add the Tabasco Sauce and stir to blend.
• This can be used as an overnight marinade for chicken breasts (or any other pieces you wish) then baked or grilled.
• If grilling, reserve some of the sauce for a basting sauce (or make a little extra).

CHICKEN IN BEER HONEY MUSTARD SAUCE

Steps:

• 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
• 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
• 3. Remove chicken from pan; keep warm.
• 4. Add shallots to the same pan and cook for 1 minute or until translucent.
• 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
• 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
• 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
• 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

HONEY-MUSTARD CHICKEN PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. , In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese.