Friday, November 7, 2014

Chicken with Honey-Beer Sauce

So I liked this recipe because it was fast.  I assume it was easy, since they usually go hand-in-hand. D made it.

I would have again.  We had with Roasted Parmesan Rosemary Potatoes.

Chicken with Honey-Beer Sauce

Photo by ALB

Yield: Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Cost Per Serving:$2.36

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 (used a Budweiser)
2 tablespoons lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves

1. 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.

Nutritional Information
Calories: 245; Fat: 4.5g; Saturated fat: 0.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 1.1g; Protein: 40g; Carbohydrate: 7.8g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.6mg; Sodium: 544mg; Calcium: 27mg

Cooking Light SEPTEMBER 2012

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