Yield: 4 servings
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.
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.
Would I make this again? Yes.
- 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
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.
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.
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