Boneless Chicken Breasts With Honey-Beer Sauce

Simple to make.

Superb taste.* Serves two.

Ingredients

  • 1 tablespoon olive oil and 1 tablespoon butter
  • 2 (6-ounce) skinless, boneless chicken breast halves 

  • 1/4 teaspoon freshly ground black pepper

  • 1/8 teaspoon salt
  • 2 tablespoons thinly sliced shallots
  • 1 cup beer (I used Sierra Nevada \”Ruthless Rye.\”)

  • 1 tablespoon lower-sodium soy sauce  

  • 1 tablespoon whole-grain Dijon mustard
  • 2 tablespoons honey

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add oil and butter 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 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. If desired, sprinkle evenly with parsley.

Boneless Chicken Breasts With Honey-Beer Sauce

Simple to make.

Superb taste.* Serves two.

Ingredients

  • 1 tablespoon olive oil and 1 tablespoon butter
  • 2 (6-ounce) skinless, boneless chicken breast halves
    Click to see savings

     

  • 1/4 teaspoon freshly ground black pepper

     

  • 1/8 teaspoon salt
  • 2 tablespoons thinly sliced shallots
  • 1 cup beer (I used Sierra Nevada “Ruthless Rye.”)

     

  • 1 tablespoon lower-sodium soy sauce

     

  • 1 tablespoon whole-grain Dijon mustard
  • 2 tablespoons honey

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add oil and butter 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 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. If desired, sprinkle evenly with parsley.
Based on a recipe from Phoebe Wu, Cooking Light
SEPTEMBER 2012
*I served this with Farro with Mushrooms and Spinach and Roasted Fennel, Red Onion and Pear (This based on recipe from Gail Monaghan.

Farro With Gourmet Mushrooms, Spinach, Red Pepper Flakes and Pecorino Romano Cheese

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.

YUM!

Ingredients
  • 1 cup farro
  • 2 1/2  cups homemadestock
  • 2 tablespoon olive oil
  • 1 cup assorted gourmet mushrooms
  • 2-3 big handfuls of spinach
  • Salt and pepper to taste
  • 1/4+ teaspoon of crushed red pepper flakes
  • 1/4 cup Pecorino Romano cheese
Instructions
  1. In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
  2. While the farro is cooking, gently saute the mushrooms in the oil.
  3. Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.

Farro With Gourmet Mushrooms, Spinach, Red Pepper Flakes and Pecorino Romano Cheese

I served this with a Roast Turkey Breast and Mushroom Gravy and Roasted Brussels Sprouts with Raisins and Walnuts.

YUM!

Ingredients
  • 1 cup farro
  • 2 1/2  cups homemadestock
  • 2 tablespoon olive oil
  • 1 cup assorted gourmet mushrooms
  • 2-3 big handfuls of spinach
  • Salt and pepper to taste
  • 1/4+ teaspoon of crushed red pepper flakes
  • 1/4 cup Pecorino Romano cheese
Instructions
  1. In a medium sized pot combine the farro with the stock. Bring to a boil, then lower to a simmer and cook for about 25 minutes for semi-pearled farro and 50 minutes for whole farro. The farro is done when the grains are tender and all the water has been absorbed. Set aside.
  2. While the farro is cooking, gently saute the mushrooms in the oil.
  3. Stir the mushrooms, baby spinach, red pepper flakes, and cheese into the farro, mixing with a large spoon to combine well.