If you were to stop over at my house unexpectedly on any given weeknight, you'd probably find us eating chicken. You'd probably also find the TV on with us glued to it even though we're sitting at the kitchen table pretending to eat dinner like civilized adults.
You'd probably notice that every. single. light. in the back of the house is on even though there were no outdoor lights welcoming you in or indicating that our house is actually occupied by humans.
You might notice that we're running the dishwasher. Again. Before we've even finished dinner. An organized cook, yes, but I will use every utensil and bowl in the kitchen to get the job done.
And you'd probably notice the giant stack of cookbooks, magazine articles, recipe notes, and ingredient lists sitting on the counter waiting for some sort of action. If you look closely...you'll see a lot of chicken.
'Cause we like chicken! It's healthy, it's easy, and it's fast. It's totally a blank canvas, too. The perfect vehicle for your favorite sauce, rub, marinade, or jam. Yeah...you can so put jam on your chicken. Sophisticated people call it "chutney" but I...am not one of those people.
I'm one of those people who cooks my chicken in beer. Well ok, I don't beer-cook with any kind of regularity but I'm certainly not opposed to it. Especially when we have an Oktoberfest brew situation on hand. Read: This is not the time for Miller Lite, mmkay?
In this recipe, boneless, skinless chicken breasts are simmered in a soy sauce, mustard, honey, beer reduction. The sauce becomes thick as it coats the chicken with delicious flavor, and you can see and taste the grains of Dijon mustard as it cooks down. I served this chicken with a side of barley and steamed broccoli with lemon, but the possibilities are endless!
Chicken doesn't have to be predictable anymore! And you know what happens when people pop over unexpectedly for dinner at your house? (Do people do that?) You'll whip up this schmancy chicken with whatever beer they bring for you. (And if they don't bring you beer they get the silent TV-watching treatment.)
Chicken with Honey-Beer Sauce
Adapted from Cooking Light Magazine
2 tsp canola oil
1 lb skinless, boneless chicken breast
1/2 medium onion, sliced thin
1/2 c beer
2 tbs low-sodium soy sauce
1 tbs whole-grain Dijon mustard
1 tbs honey
2 tbs fresh flat-leaf parsley, chopped
Heat a large skillet over medium-high heat, and add the oil to the pan. Sprinkle the chicken with salt/pepper, and add to the pan. Saute 6 minutes on each side, or until done. Remove from the pan and set aside.
Add the onions to the hot pan, and cook until translucent, about 5 minutes.
Combine the beer, soy sauce, mustard, and honey in a small bowl, stirring with a whisk.