Pittsburgh's biggest beer party, the second annual Big Pour Week, kicked off yesterday. To celebrate the craft beers and local brewers the "Septembeer" event celebrates, I decided to try this quick-and-easy chicken dish, which jumped out at me from the pages of Cooking Light magazine.
I used Troegs DreamWeaver Wheat, a spicy wheat beer brewed in Harrisburg, mostly because I wanted to drink the leftovers. But any full-flavor brew will work, domestic or otherwise. I didn't tell the kids that the "secret" ingredient that made the sauce so incredibly tasty was beer, and they were none the wiser. One even had seconds.
For more info on Big Pour Week, go to post-gazette.com/food.
- 2 teaspoons 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
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; saute 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. Serve with rice, noodles or mashed potatoes.
-- Cooking Light, September 2012recipes - whatsfordinner