- 2 teaspoon vegetable oil
- 4 boneless, skinless chick breasts
- 2 small shallots
- 1/2 cup beer
- 2 tablespoon soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 2 tablespoon parsley leave
- salt and pepper to taste
- Place a heavy skillet over medium-heat and add the oil.
- Salt and pepper the chicken breasts to taste and place in skillet.
- Meanwhile, slice onions.
- Take breasts out when cooked and put aside.
- Add onions to the skillet and cook for 2 minutes.
- In a bowl, mix beer, soy sauce, mustard and honey.
- Pour mix to the skillet and bring to a boil while constantly stirring.
- Simmer for 5 minutes then replace chicken in skillet - make sure to cover breast nicely with the sauce.
- Serve topped with parsley.
Potter: Katie made this dish tonight. It turned out amazing. Katie had to bribe me to leave her enough for lunch. The sauce was delicious and the chicken well cooked. I don't really know what else to say, it tasted great but I didn't make it so I can't give my usual comments.
Katie: This dish turned out great. I suggest making sure that if you have any thick pieces of chicken to slice them in half lengthwise (top-bottom) to make thinner pieces. I had enough time for everything by following the instructions as written. Make sure you are constantly stirring in step 7 instruction to keep the onions from sticking to the skillet. I enjoyed making this dish tonight. The end result was very appealing to the eye as well. :)