Each week I sit and spend too much time planning the weekly dinner menu. Between my bookmarked favorites from food blogs, cookbooks, and recipes torn out of magazines it can be quite overwhelming! I try to have one meatless meal, one pasta dish, one chicken dish, etc. Sometimes, I add in breakfast for dinner and sometimes when I'm really lazy it's leftovers. Chicken is a weekly staple, mainly because it's cheap and versatile. I especially like quick chicken dinners and this one fits the bill. The kids really enjoyed the combination of the honey and the mustard. And this dish was super quick and easy to make.
recipe from Cooking Light, September 2012
2 tsps. 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
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.
Family Rating: 1 1/2 thumbs up.