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.
4(6 ounce) boneless, skinless chicken breast halves
1/4teaspoonfreshly ground black pepper
1/8teaspoonsalt
3tablespoonsthinly sliced shallots
1/2cupfull-flavored beer, such as Blue Moon
2tablespoonslow sodium soy sauce
1tablespoonwhole-grain Dijon mustard
1tablespoonhoney
2tablespoonschopped fresh flat leaf Italian parsley
Instructions
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.