In our early days of cooking, one of our staple meals was chicken with potatoes and a green vegetable. (See this post from 2008.) We had chicken breasts a few times a week, and now we have them maybe once every week or two. There was a reason we ate them so frequently back then – they’re simple and quick. Six years later, there are still nights we need a meal like that. Doesn’t everyone, at least occasionally? Of course, our skills have grown and improved and we can usually bang out a meal in a pretty short amount of time, but that doesn’t mean we don’t still enjoy an easy meal like this every now and then.
This recipe is ridiculously easy but yields a fantastic result. The chicken is cooked first, then the remaining ingredients are added and cooked to create the sauce. One skillet is all you need. The sauce is delicious, and I wanted to pour it over everything on my plate (maybe I did after I snapped the picture). We used a seasonal summer beer in the sauce and had more with our meal. We all loved this and having a quick meal like this on a weeknight meant we still had plenty of time for playing and enjoying an evening walk with Clara before starting dinner. That’s an all around win.
- COOK TIME:
- YIELD: 4 servings
2 teaspoons canola oil
4 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground black pepper
3 tablespoons thinly sliced shallot
½ cup beer
2 tablespoons low-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons chopped fresh parsley
Heat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Season chicken with salt and pepper on both sides. Add the chicken to the skillet and cook for about 6 minutes per side, or until cooked through. This will depend on the thickness of your chicken breasts. Remove from pan and keep warm.
Add the shallots to the pan and cook for about 1 minute. Add the beer, soy sauce, mustard and honey to the skillet and bring to a boil, making sure to scrape up any browned bits. Cook until the liquid has reduced to ½ cup, about 3 minutes. Return chicken to the skillet and coat with sauce. Sprinkle with parsley and serve immediately, spooning additional sauce over the chicken.