As you know for some unknown reason I think I’m the only college student that rather cook with alcohol than drink it. It gives off such a great smell when you combine it with the other ingrediants. Today I am trying Honey and Beer sauce chicken. I chose this particular recipe because most of the ingredients I already have on hand from previous recipes. The two ingredients I needed to buy was the chicken and a shallot. I used a can of Miller Light as the beer because I figured every college student has one on hand or knows someone that has a fridge fully stocked.
- 1/4 cup of miller light (or beer of choice)
- 1tbsp soy sauce
- 1/2tbsp dijon mustard
- 1tbsp honey
- Some parsley leaves if your feeling fancy (or I just use dried parsley leaves)
- 4 Chicken tender strips
- Pinch of Salt
- 1 tsp canola oil
- 1/8 teaspoon of pepper (or 2 pinches haha)
- 1 1/2 tbsp of thinly chopped shallots
- In a small container mix together the first 4 ingredients put aside
- Heat a sizable skillet over medium-high heat, add oil to the pan and coat
- Salt and pepper the chicken breast evenly on both sides
- Put chicken into hot pan, cook about 6 minutes depending on size of the chicken (tenders vs breast) (I think its easier to eat/ repurpose as tenders)
- When chicken is finished remove from pan, set aside
- Put pan on medium and cook shallots about a minute or until translucent (see through)
- Once shallots look see through, add the beer mixture, bring the mixture up to a boil, incorporating any brown bits the chicken left behind on the pan.
- Cook for about 3 minutes until liquid looks reduce.
- Return chicken to pan and coat with sauce, sprinkle with parsley and plate.