It’s really hard to go wrong with beer and chicken. I mean, I’ve had some major kitchen fails lately (*cough* homemade falafel). But this recipe is a consistent go-to, a quick and healthy dinner.
It’s also one of the first meals I ever cooked for Ryan, and almost two years later, he still requests it! Which is fine by me – it’s so easy to whip together after work. I’ve made it with several different side variations like potatoes and roasted broccoli, but the one below is by far the favorite! This chicken with quinoa and a fresh veggie salad is perfect for Spring!
Also – I learned from my mom to always cook quinoa in veggie or chicken broth (not water!) It’s much more flavorful that way. I like to add in a little olive oil and seasoning at the end too.
PS get the recipe for Confetti Veggie Salad here.
Blue Moon Chicken
- 2 teaspoons canola oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- ½ shallot, diced
- 1/2 cup Blue Moon (or any light/wheat beer)*
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon whole-grain Dijon mustard
- 1 tablespoon honey
- 2 tablespoons fresh flat-leaf parsley leaves
Heat a large skillet over medium-high heat and add oil. Sprinkle chicken evenly with pepper and salt. Add chicken to pan and sauté 6 minutes on each side, until done. Remove chicken from pan (place on a plate and cover to keep warm). Add shallots to pan and cook for 1 minute, or until translucent. Meanwhile, combine beer and next 3 ingredients (through honey) in a small bowl and stir with a whisk. Add beer mixture to the pan and bring to a boil. It will stick a little, so continue to stir. Once it’s started to thicken, return to low heat and add the chicken, turning to coat with sauce. Sprinkle with parsley before serving. Enjoy!
*I recommend drinking the rest with dinner : )