Honey Beer Chicken

I must be the biggest whip when it comes to heat. We landed in Dallas yesterday and walking out of the airport was something. Bam!


All of a sudden you were hit with a blast of hot air. I wonder if I ever moved to a place like this, would I get used to it?  My guess.  Highly unlikely.

What I do have for you today is a recipe that is quick and easy to make. It requires one pan.  I am convinced it is a pretty darn good summer meal.  One of those that doesn't make you feel bad for turning on the oven for an hour with the A/C on. 

The ingredients were pretty basic. I had them all right on hand.  We happened to grow a huge plant of parsley this year. It was cool to go pick some for the recipe. I think the fresh parsley on top added a ton of extra fresh flavor.

I already know this is going to be on the menu again shortly.

Honey Beer Chicken

by Emily Morris

Prep Time: 5 minutes

Cook Time: 15 minutes

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Ingredients (serves 4)

• 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 onions
• 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

Instructions

Combine beer, soy sauce, mustard and honey in a small bowl; stir with a whisk. Set aside.

Add oil to a large skillet and turn to medium-high heat.

Top chicken evenly with pepper and salt. Add chicken to pan and sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Place onions in pan and cook until soft, about 5 minutes.

Add beer mixture to pan and bring to a boil. Scrape pan to loosen browned onion 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.

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