Some of my favorite days are those when I receive my magazine subscriptions in the mail. You see, I have a bit of a ritual. On the nights when my magazines arrive, I’ll have the Husby do the bedtime routine while I run myself a warm bath, pour myself a glass of wine and spend the next 30 minutes devouring the latest issue without any interruptions. Sometimes that half hour is the only time I get completely to myself all week long (Ok, most times I enjoy the peace and quiet for a while longer. You know, take it where you can get it!).
So on the evening the September issue of Cooking Light settled into my mailbox, I did just that. And just a few minutes in to my relaxation, I had found the following night’s dinner. First thing the next morning, I hit the grocery store then counted the hours until the Husby returned home from work.
This was one of the tastiest meals we’ve had in a while. I made enough so that the Husby would have leftovers to take to work the next day but we ended up eating it all. Even the Fruitaholic got in on the action. And the best part? Even with the prep work, the entire meal was ready within 30 minutes!
I only made 2 changes to the original recipe. I did my shopping at Whole Foods and was unwilling to pay what they wanted for chicken breasts so I substituted chicken thighs. I also added a squeeze of orange while the sauce was reducing in order to give it a bit of fresh flavor in complement to the beer.
Ingredients
- 2 tsp. Canola Oil
- 6 Boneless, Skinless Chicken Thighs
- 3 Tbsp. Shallots, thinly sliced
- 1/2 Cup Beer (I used Blue Moon)
- 2 Tbsp. Low Sodium Soy Sauce
- 1 Tbsp. Whole-Grain Mustard
- 1 Tbsp. Honey
- Squeeze of Fresh Orange Juice
- Fresh Parsley, for garnish
Instructions
Heat a large skillet over medium-high. Add the oil and swirl to coat. Season the chicken with salt and pepper then add to the pan. Cook for 6 minutes on each side, until no longer pink in the middle. Transfer the chicken to a platter. Cover with foil and keep warm.
In a small bowl, whisk together the beer, soy sauce, mustard and honey.
Add the shallots to the skillet and cook 1 minute, until translucent. Add the beer mixture and bring to a boil. Stir with a wooden spoon, making sure to scrape up the browned bits from the bottom of the skillet. Add a squeeze of the juice from the orange and cook 3 minutes, until liquid has reduced to 1/2 cup. Remove from heat then return the chicken to the skillet and turn to coat with the sauce.
Transfer the chicken back to the platter, top with the remaining sauce and garnish with parsley.
Source -
Cooking Light, September 2012
