Chicken with Sticky (Honey-Beer) Sauce

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On most nights when I’m making dinner I’ll have some wine in one of our recycled wine bottle glasses.   I like their shape;  they’re hardy in the dishwasher and I don’t worry about tipping over a stemmed wine glass when I’m working in the kitchen.  I recently discovered the same company makes tumblers out of recycled beer bottles and I got Joe a set from the IPA collection.   They’re pretty awesome and come in a variety of beers and spirits.

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as a vase for flowers I picked at work

I didn’t have any Arrogant Bastard Ale for the sticky sauce but used another one of Joe’s IPA’s which added a great hoppy taste to the dish.  Add this simple weeknight dinner  to the growing roster of recipes with beer! (Peanut Buttered Beer Chicken, Drunken Shrimp, Chicken Cheesesteak and Tipsy Turkey Chili) Cheers!

What to buy (serves 2):

  • 2 teaspoons canola oil
  • 2 chicken breasts
  • salt and pepper
  • 1 cup beer
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon brown sugar

What to do:

  • heat a large skillet over medium heat and add oil to pan; swirl to coat
  • sprinkle chicken evenly with pepper and salt
  • add chicken to pan and sauté 6 minutes on each side
  • remove chicken from pan
  • whisk to combine beer, brown sugar, honey, Worcestershire sauce and mustard
  • add this mixture to pan; bring to a boil and cook for 2-3 minutes or until liquid is reduced by half and you have a sticky sauce
  • return chicken to pan and coat with sauce, cooking until chicken is no longer pink in the middle

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