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.
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.