Cook Time: ~25 minutes
2 tsp Canola Oil
4 Skinless, Boneless Chicken Breasts
Ground Black Pepper
6 Tbs Thinly Sliced Shallots
1 Cup Beer
1/4 Cup Lower-Sodium Soy Sauce
2 Tbs Whole-Grain Mustard
2 Tbs Honey
2 Tbs Fresh Flat-Leaf Parsley
1. Heat a large skillet over medium-high heat. Add oil to pan.
2. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Add shallots to pan; cook 1 minute or until translucent.
4. Combine beer and next 3 ingredients in a small bowl; whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.