Ingredients
4 Boneless Skinless Chicken Breast
1/4 teaspoons Salt
1/2 teaspoons Pepper
2 teaspoons Canola Oil
1/2 Tablespoons Onion Powder
2 Tablespoons Soy Sauce
1- 1/2 Tablespoon Dijon Mustard
3/4 cups Beer
1- 1/2 Tablespoon Honey
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Homebrew beer starter kit — fermenter, bottling, first batch recipe
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Season chicken with salt and pepper. Heat the oil over medium high heat in a large skillet. Add chicken to pan and saute each side until golden and cooked through; about 6 minutes per side. Remove chicken from pan and put it on a plate tented with foil to keep warm while preparing sauce. In a bowl, mix onion powder, soy sauce, Dijon mustard, beer and honey until completely mixed. Add to the skillet that you used for the chicken, being sure to scrape the bottom of the skillet to scrap up all the browned bits. Bring to a boil and cook until reduced to about 1/2 cup. Add chicken back to pan and turn to coat evenly. Let chicken become glazed by sauce then dig in! Recipe adapted from sohowsittaste.com.