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.