Wednesday, September 24, 2014

Chicken with a Caramelized Onion and Dijon-Beer Sauce

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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.
I mean, c'mon. The sauce has beer and Dijon mustard in it. The only thing that could possibly make it any better is topping it with some caramelized onions, and it does that. The flavors in this dish meld together so beautifully and make a really addictive sauce. Next time I'm definitely doubling the recipe so we have leftovers the next day! Enjoy!

Printable Recipe

  • 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?

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