Chicken With Honey Beer Sauce Recipes

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CHICKEN IN BEER HONEY MUSTARD SAUCE



Chicken in Beer Honey Mustard Sauce image

I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.

Provided by Pooja Kanal

Categories     One Dish Meal

Time 26m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 10

2 teaspoons oil (I used extra virgin olive oil)
4 boneless chicken breast halves
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer
2 tablespoons low sodium soy sauce
1 tablespoon whole grain Dijon mustard
1/4 cup honey
2 tablespoons fresh cilantro leaves

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.

CHICKEN WITH HONEY BEER SAUCE RECIPE - (4.4/5)



Chicken with Honey Beer Sauce Recipe - (4.4/5) image

Provided by debbreck

Number Of Ingredients 10

2 teaspoons canola oil
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer
2 tablespoons lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

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