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  • 2 tsp olive oil
  • 4 (4-oz) skinless, boneless chicken breast halves
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 3 Tbs thinly sliced shallots
  • 1/2 cup beer
  • 2 Tbs low-sodium soy sauce
  • 1 Tbs dijon mustard
  • 1 Tbs honey


Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan. Saute’ 6 minutes on each side or until done. Remove chicken from pan, tent w/ foil to keep warm. Add shallots to pan; cook 1 minute or until translucent. Whisk together beer and remaining ingredients. Add beer mixture to the pan and bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced by half. Return chicken to pan, turn to coat with sauce. Serve.

This recipe makes 4 servings. Each serving contains:
169 cal, 6.3g fat, 65mg cholesterol, 4.8g carb, 0g fiber, 4.3g sugar, 22.1g protein

adapted from Cooking Light Sept 2012

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