I found this recipe and it was so delish I had to share.
- Carbohydrate 12.2069794290664 g
- Cholesterol 136.88 mg
- Fat 4.92663625922022 g
- Fiber 1.2130468896559 g
- Protein 68.3410218744309 g
- Saturated Fat 0.929325070531656 g
- Serving Size 1 1 Serving (410g)
- Sodium 7256.32594646243 mg
- Sugar 10.9939325394105 g
- Trans Fat 0.846017909717534 g
- Calories 381 calories
Step-by-step
- Place a heavy skillet over medium to high heat. Add oil.
- Salt and pepper the chicken breasts to taste and place in skillet
- Meanwhile, Slice onions.
- Take breasts out when cooked and put aside.
- Add onions to the skillet and cook for 2 minutes.
- In a bowl, mix beer, soy sauce, mustard and honey.
- Pour mix to the skillet, and bring to a boil while constantly stirring.
- Simmer for 5 minutes. Then, replace Breasts to the skillet – make sure cover the breast nicely with the sauce.
- To serve, add chopped parsley.
Why does the pan sauce foam aggressively when the liquid hits the hot skillet? Alcohol boils at 173 degrees Fahrenheit, well below the boiling point of water. Pouring beer into a skillet heated over medium-high flame causes rapid vaporization of ethanol, which strips away the harsh raw alcohol bite and leaves behind malt sugars and organic compounds. Shallots sweat in the residual fat for precisely two minutes, softening their cell walls without scorching the natural sugars. Deglazing the pan with a slurry of beer, soy sauce, Dijon mustard, and honey initiates a Maillard reaction byproduct reduction. Soy sauce provides glutamates that amplify savory depth, while mustard acts as an emulsion stabilizer, preventing the honey and beer from separating into distinct phases during the five-minute simmer. Storing leftovers in an airtight glass container within the refrigerator for up to three days allows the gelatinized proteins in the chicken to firm up, though reheating requires gentle low heat to prevent the lean breast meat from tightening further and releasing its internal moisture. Pairing this dish with steamed jasmine rice or roasted root vegetables provides a neutral starch base to absorb the aggressive salt and sugar concentrations inherent in reduction sauces.
