Honey-Beer Chicken

This past Monday I was glued to my phone and the television all night as news of hurricane Sandy's destruction brought stories of heartbreak and heroism.

Yield: 4 servings

Prep Time: 10 minutes

Cook: 20 minutes

This past Monday I was glued to my phone and the television all night as news of hurricane Sandy's destruction brought stories of heartbreak and heroism.

Tessa's Recipe Rundown...

Taste: Tangy, savory, and all around flavorful.
Texture: Watch the chicken carefully and use a thermometer or other method to ensure the chicken is cooked to perfection! Always be sure to let the chicken rest for 5 minutes before serving so it won’t be dry and tough. There’s nothing like tender, moist chicken breasts coated with a lovely sauce.
Ease: Super easy! Once you get down how to saute chicken and make a pan sauce you can switch it up to suit your tastes or whatever you have on hand.
Appearance: I just love that golden brown crust sauteed chicken gets.
Pros: Easy, flavorful, light. Be sure to use quality beer and mustard for best results.
Cons: None.
Would I make this again? Yes.

This past Monday I was glued to my phone and the television all night as news of hurricane Sandy’s destruction brought stories of heartbreak and heroism. Twitter has truly changed how people send and receive information, especially in moments of disaster or breaking news (like when Bin Laden was announced dead). I seriously have no idea how those firefighters, police officers, public officials, doctors, nurses, and volunteers can handle such catastrophe. It is stories like the one of the NICU nurses carrying patients down 9 flights of stairs that remind me of how amazing people can truly be, something that is often forgotten in day-to-day life. I’m grateful that I’ve never really been in a situation where my immediate safety from disaster was in the hands of others but I still feel indebted to those people who run into crumbling, burning, flooding buildings to save lives. I feel a little silly posting about food this week in the wake of such hardship but I think food is such a tool of emotional comfort. There’s nothing like a hot home cooked meal to cheer you up and make you feel safe. Things can never be that bad if you can incorporate beer into your dinner!

*Note: I halved the recipe when I made it, hence the two chicken breasts above. The original recipe and the recipe in this posts serves 4.

How to make
Honey-Beer Chicken

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This past Monday I was glued to my phone and the television all night as news of hurricane Sandy's destruction brought stories of heartbreak and heroism.

Ingredients

  • 2 teaspoons canola oil
  • 4 (6 ounce) boneless, skinless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 3 tablespoons thinly sliced shallots
  • 1/2 cup full-flavored beer, such as Blue Moon
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon whole-grain Dijon mustard
  • 1 tablespoon honey
  • 2 tablespoons chopped fresh flat leaf Italian parsley

Directions

  1. Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken evenly with pepper and salt. Add the chicken to the pan and saute for about 6 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and tent loosely with aluminum foil.
  2. Add the shallots to the pan and cook for about 1 minute, or until translucent. In a small measuring glass or bowl whisk together the beer, soy sauce, mustard, and honey. Add the beer mixture to the pan and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook for 3 minutes or until the liquid is reduced to 1/2 cup. Return chicken to pan and sprinkle with parsley before serving.

Recipe Notes

from Cooking Light September 2012
Course: Main Course
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

  1. #
    Andrea — October 31, 2012 at 4:31 am

    I love the sound of this. Chicken breast is my go-to protein for dinner so I’m always looking for new ways to prepare it. I’ve never cooked with beer before but I know it’s a fairly common ingredient so I’m happy to give it a go.

  2. #
    Tracey — October 31, 2012 at 5:39 am

    I bookmarked this recipe when I flipped through my issue of the magazine, glad to hear it’s yummy! The sear on the chicken is gorgeous!

  3. #
    Cathy @ Noble Pig — October 31, 2012 at 12:28 pm

    I saw this too and glad it’s a winner! It looks beautiful!

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More
close
open