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Sauteed Chicken with Honey-Beer Glaze

December 26, 2012

Here’s an amazing recipe from Cooking Light magazine, that will have you eating a Brewery meal right at home. My whole family liked this dish–I’ll be making it lots around here. Serve with garlic mashed potatoes or over buttered noodles for a fantastic dinner.

2 teaspoons extra virgin olive oil
4 (6 oz.) skinless, boneless chicken breasts
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper, to taste
3 Tablespoons thinly sliced shallots
1/2 cup beer (good quality amber ale or wheat beer–I used Fat Tire Amber Ale)
2 Tablespoons 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.
  • Add oil to pan and swirl to coat.
  • Sprinkle chicken evenly with pepper and salt, to taste.
  • Lightly dredge each piece in flour.
  • Add chicken to pan and sauté 6 minutes on each side or until done.
  • Remove chicken from pan and keep warm.
  • Add shallots to pan and cook 1 minute or until translucent. Scrap bottom of pan to loosen up any bits.
  • Combine beer and next 3 ingredients (through honey) in a small bowl and stir with a whisk.
  • Add beer mixture to pan and bring to a boil.
  • Cook 5 minutes or until liquid is reduced to 1/2 cup.
  • Return chicken to pan and turn to coat with sauce.
  • Sprinkle evenly with parsley.
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