Chicken with Beer & Mushrooms Pan Sauce

• 份量: 4

配料

1 tablespoon vegetable oil.

24 ounces chicken breast.

Pinch Salt and pepper

1/2 cup all purpose flour,

2 shallots, thinly sliced

8 ounces button mushrooms, sliced

1/2 cup lager, beer

2 tablespoons soy sauce,

1 tablespoon whole grain mustard

1 tablespoon honey

2 tablespoons unsalted butter

步骤

Heat a large skillet to medium heat and coat with vegetable oil.

While pan is heating up, season chicken breasts with salt and pepper, and coat in flour. Sear chicken breasts in pan for 6-8 minutes on each side until well browned and cooked through. Once browned, remove chicken from heat, cover and seal in foil to rest while making sauce.

To make the Beer Pan Sauce use the same pan the chicken was just in. The bottom crispy bits are called "fond" and will help to season the sauce. Add sliced shallots to pan and cook for 2 minutes until softened, add mushrooms and cook for another 2 minutes until softened.

Add beer to the pan and begin to pull up the brown "fond" bits from the bottom of the pan. Add soy sauce, whole grain mustard and honey to sauce. Cook for 5-7 minutes on medium heat until sauce begins to bubble. Lower heat and add in butter until melted.

Toss chicken breast back into pan to coat with sauce and warm back up. Enjoy!

备注

Serves 4 adults, one 6 ounce chicken breast per person.

Recipe from Taste Buds Kitchen’s Cooking with Beer class