Chicken with Fall-Fest Sauce

By ccavaletti

Ingredients

• 2 tsp canola oil
• 4 boneless, skinless chicken breasts
• 1/8 tsp salt
• 1/4 tsp pepper
• 3 Tbsp thinly sliced shallots
• 1/2 c beer
• 2 Tbsp soy sauce
• 1 Tbsp whole-grain dijon mustard
• 1 Tbsp honey
• 2 Tbsp fresh flat-leaf parsley leaves

Details

Servings 4

Preparation

Step 1

Heat a large deep dish skillet over medium-high heat. Add oil; rotate skillet to coat.

Season chicken with salt and pepper. Place chicken in skillet; sauté 6 minutes on each side until done (165º). Remove chicken. Place on platter; cover with foil.

Add shallots to skillet; cook 1 minute. Combine beer and next 3 ingredients in a small bowl; mix thoroughly. Add mixture to skillet; bring to a boil, scraping pan to loosen browned bits.

Cook until the skillet mixture is reduced to 1/2 cup. Return chicken to skillet; coat with sauce. Top with parsley.

From the Market Day calendar, 2014