September is a bittersweet time for me. I love that it's my baby's birthday, but it's also Chris' busiest time of year and he often has to work late. It's a dilemma for me since I never know if he'll be home in time for dinner or not. Sometimes I just plan on cheese and crackers for myself, and of course those are the nights he's home right at 6pm! But luckily I planned on making this meal one of the nights he was able to eat at home. And he lucked out because I am completely in love with this chicken dish.
- 1 tbsp. olive oil
- 1 tbsp. butter
- 1 lb. boneless, skinless chicken tenders
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 small onion, thinly sliced
- 1/2 cup light beer
- 2 tbsp. low-sodium soy sauce
- 1 tbsp. whole-grain Dijon mustard
- 1 tbsp. agave
- 2 tbsp. fresh flat-leaf parsley, chopped
Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat.
Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; cover with aluminum foil to keep warm.
Add onions to the pan; cook 4-5 minutes or until they begin to caramelize.
Combine beer and next 3 ingredients (through agave) in a small bowl; stir with a 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.
Source: Adapted from So, How's It Taste?