Honey-Beer Chicken is a delicious, quick and easy weeknight dinner.
I always forget how busy September is. After 20 years of teaching, it should be etched in my brain. I think maybe I just figure I’ll get better at balancing 3 Back-to-School Nights in one week, but I never do. With just a couple of hours between work and Open House(s), I needed something I could make in less than 30 minutes.
Chicken with Honey-Beer Sauce is quick to make, with just the right touch of Autumn from wheat ale. It’s another recipe from my favorite magazine, Cooking Light, so it’s sure to be lighter. The sauce was crying out for the addition of mushrooms, so I added a handful.
I served it with thinly sliced ribbons of zucchini, sautéed for just a minute or two with fresh thyme and garlic.
My zucchini ribbon salad would be delicious with the honey-beer chicken, too.
- Heat olive oil a large skillet over medium heat. Season both sides of chicken breasts with salt and pepper. Add chicken to pan and saute 6 minutes on each side or until done. Remove chicken and keep warm.
- Add mushrooms to pan and cook 2 or 3 minutes. Add shallots and continue cooking until shallots are translucent.
- Combine beer, soy sauce, Dijon and honey in a small bowl and 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 slightly. Return chicken to pan and turn to coat with sauce. Sprinkle with parsley.
Zucchini Ribbons with Garlic and Thyme
Using a vegetable peeler, slice zucchini into long, thin ribbons.
Saute briefly in olive oil and fresh garlic. Add fresh chopped thyme and season with salt and white pepper.