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Chicken with Honey Beer Sauce


Enjoy this Chicken for lunch or dinner. Great served with just about any side dish.

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Rate this recipe 4.4/5 (75 Votes)


  • 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 shallots
  • 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


Servings 4
Adapted from


Step 1

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt.

Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; 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 to 1/2 cup.

Return chicken to pan; turn to coat with sauce.

Sprinkle evenly with parsley.

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