Happy Magazine Monday!
I was getting ready to make this meal, and I realized I didn’t have one of the main ingredients…beer. So I walked up to the grocery store near my house and picked out a strawberry blonde beer, which I figured would be good for drinking as well as for putting in this sauce.
As I was going through the check-out, the lady behind me commented on the beer.
“Strawberry beer? Sounds great!”
“It is,” I told her, “but I’m actually getting it to make chicken with honey beer sauce.”
She looked like I’d explained to her the meaning of life.
“Honey…beer sauce,” she said.
“Yep.” She thought about it long and hard as the cashier checked out my purchase.
“Have a good meal!” she told me as I headed toward the door. I heard the cashier say to her “strawberry beer sounds good,” and the lady replied, “She’s using it to make chicken with honey beer sauce.”
I really hope the legend of the Chicken with Honey Beer Sauce continues to this day.
Chicken with Honey-Beer Sauce
Serves 4
ingredients
2 tsp. olive oil
4 6-oz. boneless, skinless chicken breast halves
1/4 tsp. black pepper
1/8 tsp. salt
3 Tbsp. diced onions
1/2 cup beer (I used a strawberry blonde, obviously; Blue Moon is always a good choice)
2 Tbsp. soy sauce
1 Tbsp. whole grain Dijon mustard
1 Tbsp honey
Heat oil in a large skillet over medium-high heat. Sprinkle both sides of chicken with salt and pepper and add chicken to pan, cooking on each side about 6 minutes or until it reaches an internal temperature of 165°F. Remove chicken from pan and keep warm.
Add onions to pan and cook for about 1 minute.
While onions are cooking, combine beer, soy sauce, mustard, and honey in a small bowl and whisk together. Add the beer mixture to the pan and bring to a boil.
Cook 3 minutes or until liquid is reduced to about 1/2 cup.
Return chicken to the pan and turn to coat with sauce. Serve with veggies.
For some reason, I don’t have a picture of the end product. Here’s a trippy, psychedelic chicken picture instead.
