orange dry mustard fluid garlic vegetable oil salt pepper chicken breasts shallots soy sauce Dijon mustard honey parsley saltViewed: 23 - Published at: 3 years ago
- 1 whole Orange, Zest And Juice
- 1/2 teaspoons Dry Mustard
- 12 ounces, fluid Beer, Divided (I Used Blue Moon)
- 3 cloves Garlic, Smashed
- 2 Tablespoons Vegetable Oil, Divided
- 1/2 teaspoons Salt
- 1/2 teaspoons Pepper
- 1- 1/4 pound Boneless, Skinless Chicken Breasts
- 1/2 cups Thinly Sliced Shallots
- 2 Tablespoons Reduced Sodium Soy Sauce
- 1 Tablespoon Dijon Mustard
- 2 Tablespoons Honey
- 1/4 cups Chopped Parsley
- Salt And Pepper, to taste
- Combine the orange zest, juice, dry mustard, 3/4 cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk.
- Put the chicken into a large non-reactive bowl or a zip top bag.
- Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes.
- Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat.
- Remove the chicken from the marinade and season with salt and pepper on both sides, to taste.
- Saute the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side.
- Remove the chicken from the pan and set aside, keep warm.
- Add the shallots to the pan.
- Stir the shallots and scrape up most of the browned bits on the bottom of the pan.
- Cook until shallots are caramelized, about 5 minutes.
- Meanwhile, combine the remaining 3/4 cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine.
- Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits.
- Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened.
- The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer.
- Just make sure the juices run clear before removing from heat.
- Serve garnished with parsley.
- Adapted from Cooking Light.