Chicken With Honey Beer Sauce Recipe 445

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CHICKEN WITH HONEY BEER SAUCE RECIPE - (4.4/5)



Chicken with Honey Beer Sauce Recipe - (4.4/5) image

Provided by debbreck

Number Of Ingredients 10

2 teaspoons canola oil
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer
2 tablespoons lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves

Steps:

  • Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

HONEY GLAZED CHICKEN



Honey Glazed Chicken image

I received this recipe from a friend of mine and have used this for years. My family requests this one often. It's a light meal that everyone will enjoy. Serve with steamed rice.

Provided by jbrink1

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 20m

Yield 4

Number Of Ingredients 5

¼ cup honey
2 tablespoons soy sauce
⅛ teaspoon red pepper flakes
1 ½ tablespoons olive oil
2 skinless, boneless chicken breast halves, cut into bite-size pieces

Steps:

  • Whisk honey, soy sauce, and red pepper flakes in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 18.1 g, Cholesterol 33.6 mg, Fat 6.5 g, Fiber 0.1 g, Protein 12.8 g, SaturatedFat 1.1 g, Sodium 481.2 mg, Sugar 17.5 g

SAUTEED CHICKEN IN SWEET HONEY BEER SAUCE RECIPE - (4.3/5)



Sauteed Chicken in Sweet Honey Beer Sauce Recipe - (4.3/5) image

Provided by mjohnmeyer

Number Of Ingredients 10

2 teaspoons canola oil
4 boneless chicken breast
1/4 teaspoon black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced green onions
1/2 cup beer
2 tablespoons soy sauce
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons fresh parsley

Steps:

  • 1. Heat oil in a large skillet over medium-high heat. Sprinkle chicken evenly with salt and pepper. 2. Add chicken to pan and sauté 4-6 minutes on each side or until done. Remove chicken to a plate and keep warm. 3. Add green onions to pan and cook for 1 minute. Whisk together beer, soy sauce, Dijon mustard and honey in a small bowl. Add the beer mixture to pan and bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to about 1/2 cup. 4. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley. navywifecook.com

CHICKEN IN BEER HONEY MUSTARD SAUCE



Chicken in Beer Honey Mustard Sauce image

I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.

Provided by Pooja Kanal

Categories     One Dish Meal

Time 26m

Yield 4 breasts, 4 serving(s)

Number Of Ingredients 10

2 teaspoons oil (I used extra virgin olive oil)
4 boneless chicken breast halves
1/4 teaspoon fresh ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer
2 tablespoons low sodium soy sauce
1 tablespoon whole grain Dijon mustard
1/4 cup honey
2 tablespoons fresh cilantro leaves

Steps:

  • 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
  • 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
  • 3. Remove chicken from pan; keep warm.
  • 4. Add shallots to the same pan and cook for 1 minute or until translucent.
  • 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
  • 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
  • 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
  • 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.

CHICKEN IN BEER SAUCE -- POLLO A LA CERVEZA



Chicken in Beer Sauce -- Pollo a la Cerveza image

I got this recipe from the Spanish Home Cooking cookbook. I normally use chicken thighs, but you could use any cut. Don't wash the chopped potatoes because their starch helps thicken the sauce. If you do rinse the potatoes, or leave them out altogether, you may have to add a bit of cornstarch near the end of the cooking.

Provided by Sackville

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup flour
2 teaspoons salt
1/4 teaspoon pepper
3 -3 1/2 lbs cut up chicken pieces
1 large onion, chopped
2 cloves garlic, chopped
2 large carrots, chopped
1 medium green pepper, chopped
2 medium tomatoes, chopped
12 ounces lager beer
2 medium potatoes, peeled and cut into 1/2 inch cubes

Steps:

  • In a ziplock bag, mix the flour, 1 tsp of the salt and the pepper.
  • Add the chicken pieces, seal the bag and shake up and down to coat the chicken.
  • Heat oil in a large, fairly deep frying pan.
  • Add chicken and cook on both sides until golden brown, about 15-20 minutes.
  • Remove chicken from the pan.
  • Lower the heat slightly and add the onion, garlic and pepper to the pan.
  • Sauté for a couple minutes, then add the carrots.
  • Cook for another couple minutes, then add the tomatoes and remaining salt, if needed.
  • Cook for about 5 minutes, stirring occasionally.
  • Stir in the beer and potatoes.
  • Top with the chicken and bring to a boil.
  • Cover and let simmer over a low heat for 30 minutes.
  • Remove the cover and cook for 5-10 minutes, until the sauce has thickened slightly.
  • You can re-brown the chicken in a bit of oil in a second skillet, just before serving.
  • I find it needs this"touch up" especially if it still has the skin on.
  • Serve with your favourite green veggies.

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