CHICKEN IN BEER HONEY MUSTARD SAUCE
I had some leftover beer in the house which had gone flat. Had chicken breasts in the house so decided to try and combine the two.
Provided by Pooja Kanal
Categories One Dish Meal
Time 26m
Yield 4 breasts, 4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Heat a pan over medium-high heat. Add oil to pan; swirl to coat.
- 2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done.
- 3. Remove chicken from pan; keep warm.
- 4. Add shallots to the same pan and cook for 1 minute or until translucent.
- 5. Combine beer, soy sauce, dijon mustard and honey in a small bowl and stir with a whisk.
- 6. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.
- 7. Cook 3 minutes or until liquid is reduced to 1/2 cup.
- 8. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with cilantro.
EASY HONEY MUSTARD CHICKEN
My absolute favorite dish at Bakers Square is the Honey Mustard Chicken with mushrooms and onions. Unfortunately, the Bakers Square restaurants near me relocated. So, I devised this version which is quick and easy.-Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first 5 ingredients; set aside. Place flour in a shallow bowl. Add chicken, a few pieces at a time, and toss to coat; shake off excess. In a large skillet, heat 2 tablespoons oil over medium-high heat. Brown chicken on both sides. Remove from pan. Add mushrooms and onion to same pan; cook and stir until tender, 6-8 minutes., Add dressing mixture, stirring to loosen browned bits from pan. Return chicken to pan; bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in chicken reads 165°, 12-15 minutes longer.
Nutrition Facts : Calories 563 calories, Fat 35g fat (6g saturated fat), Cholesterol 117mg cholesterol, Sodium 548mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 38g protein.
HOT MUSTARD AND HONEY GLAZED CHICKEN
Asian hot mustard powder is a versatile pantry staple that can quickly transform into a spicy sauce, glaze or dressing. Here, the hot mustard is tamed with sweet honey and balanced by fragrant garlic for a savory glaze that caramelizes on chicken when roasted. Once cooked, the chicken receives a final basting for a fresh burst of spicy flavor. Make a double batch of the glaze, as it also tastes great on pork chops and grilled shrimp. Leftover chicken can quickly become a salad the next day; just chop and toss with spinach or romaine and a simple vinaigrette.
Provided by Kay Chun
Categories dinner, easy, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a large heatproof bowl, whisk mustard powder with ¼ cup very hot water until well combined; let stand 5 minutes. (The heat of the water will activate and release the mustard's spicy flavor.) Add honey, soy sauce, garlic and 1 teaspoon salt, and whisk to combine. Reserve half of the sauce in a small bowl for basting.
- On a rimmed sheet tray, combine carrots, potatoes and 2 tablespoons of the oil. Season with salt and pepper, toss to evenly coat, and spread in an even layer.
- Rub chicken with the remaining 2 tablespoons oil and season with 1 teaspoon salt and ½ teaspoon black pepper. Add to the large bowl with the sauce and toss to evenly coat, then arrange on top of the vegetables.
- Roast until vegetables are tender and chicken is golden and cooked through, about 30 minutes. Divide chicken and vegetables among plates and baste chicken all over with the remaining sauce. Pour sheet pan juices into a small bowl and skim off any excess fat.
- Spoon over pan juices, garnish with scallions and serve with lemon wedges.
CHICKEN IN MUSTARD SAUCE
This healthy yet elegant weeknight chicken dish came to The Times in 1988, courtesy of Jacques Pépin. It's simple but loaded with flavor, and you can throw it together in about a half hour. Just sauté the chicken until golden, then make a quick sauce from onions, water and mustard and reduce until thick. Serve with rice to soak up the sauce, and a crisp green salad. If white meat is not your thing, it would be equally delicious made with boneless chicken thighs (just be sure to add a few minutes of cooking time).
Provided by Jacques Pépin
Categories dinner, one pot, main course
Time 35m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Sprinkle the meat with the salt and pepper.
- Heat the oil in a large skillet over medium-high heat. When it is hot, brown the chicken for one-and-a-half minutes on each side.
- Mix in the onion and continue cooking for one minute.
- Sprinkle the flour on the chicken pieces, turning them so that all the pieces are coated. Cook one minute to lightly brown the flour.
- Add the water and stir to dissolve the flour until the mixture comes to a boil. Lower the heat, cover the skillet and boil gently for five minutes.
- Remove the meat to a serving platter and keep warm.
- Cook the sauce to reduce it to about one-and-a-half cups. Mix the dry mustard with the Dijon mustard and stir until smooth. Stir the mustard mixture into the sauce and heat, but do not allow the sauce to boil after the mustard has been added.
- Place the chicken pieces in the sauce and warm over low heat for 10 to 15 minutes to develop the flavor.
- Serve the chicken with the sauce.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 8 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 3 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
More about "chicken in beer honey mustard sauce recipes"
BEER & HONEY ROASTED CHICKEN THIGHS - OLIVIA'S CUISINE
From oliviascuisine.com
4.5/5 (25)Total Time 1 hr 35 minsServings 4
- In a large bowl, combine the beer, honey, mustard, corn starch and garlic and whisk it together until the mustard, the honey and the starch are dissolved.
- Season your chicken thighs with salt and pepper on both sides and add them, skin side down, to the cast iron. (Leaving the chicken to marinate in this mixture for about 30 minutes improves the flavor!)
HONEY MUSTARD PALE ALE CHICKEN - RECIPE GIRL
From recipegirl.com
Reviews 24Category Main CourseCuisine AmericanTotal Time 50 mins
CHICKEN IN HONEY MUSTARD BEER SAUCE - PLAIN CHICKEN
From plainchicken.com
Reviews 5Estimated Reading Time 1 min
BAKED CHICKEN BREASTS WITH HONEY MUSTARD SAUCE - CAFE …
From cafedelites.com
HONEY MUSTARD CHICKEN (BAKED OR GRILLED!) | AMBITIOUS …
From ambitiouskitchen.com
CREAMY HONEY MUSTARD CHICKEN - COOKING CLASSY
From cookingclassy.com
HONEY BEER MUSTARD DIPPING SAUCE RECIPE
From tablespoon.com
EASY HONEY MUSTARD CHICKEN RECIPE (20-MINUTE RECIPE!)
From averiecooks.com
BEER BRAISED CHICKEN AND ONIONS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
CREAMY HONEY MUSTARD CHICKEN • SALT & LAVENDER
From saltandlavender.com
HONEY MUSTARD SAUCE {4 INGREDIENTS} - SPEND WITH …
From spendwithpennies.com
THE BEST CHICKEN THIGHS WITH HONEY BEER SAUCE!
HONEY MUSTARD CHICKEN - JO COOKS
From jocooks.com
CHICKEN WITH HONEY-BEER SAUCE RECIPE | MYRECIPES
From myrecipes.com
HONEY MUSTARD SAUCE - THE COZY COOK
From thecozycook.com
HONEY MUSTARD CHICKEN RECIPE - MOM ON TIMEOUT
From momontimeout.com
HONEY MUSTARD PRETZEL CHICKEN - RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
HONEY MUSTARD CURRY CHICKEN | THE MODERN PROPER
From themodernproper.com
HONEY MUSTARD SAUCE | GIMME DELICIOUS | HONEY MUSTARD RECIPES, …
From pinterest.com
HONEY MUSTARD SAUCE | HOMEMADE SAUCE RECIPES, HONEY MUSTARD …
From pinterest.com
HONEY MUSTARD CHICKEN | RECIPETIN EATS
From recipetineats.com
20+ BEST 30-MINUTE DINNER RECIPES FOR SUMMER - EATINGWELL
From eatingwell.com
EASY SKILLET CHICKEN WITH MUSTARD BEER SAUCE
From reneeskitchenadventures.com
HONEY MUSTARD GRILLED CHICKEN - PLAIN CHICKEN
From plainchicken.com
THE BEST PORK CHOP MARINADE | THE RECIPE CRITIC
From therecipecritic.com
37 GRILLED CHICKEN RECIPES FOR THE BEST BARBECUED BIRDS ON THE BLOCK
From epicurious.com
You'll also love