INGREDIENTS :
2 tsp canola oil
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 tbsp. thinly sliced shallots
1/2 cup beer
2 tbsp lower-sodium soy sauce
1 tbsp whole-grain Dijon mustard
1 tbsp honey
2 tbsp fresh flat-leaf parsley leaves
INSTRUCTIONS :
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.
2 tsp canola oil
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp freshly ground black pepper
1/8 tsp salt
3 tbsp. thinly sliced shallots
1/2 cup beer
2 tbsp lower-sodium soy sauce
1 tbsp whole-grain Dijon mustard
1 tbsp honey
2 tbsp fresh flat-leaf parsley leaves
INSTRUCTIONS :
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.
