Chicken with Honey-Beer Sauce

This meal received high marks from my family, including my two youngest who are the hardest to please.
The chicken was so moist and delicious. The sweet sauce makes this dish very kid-friendly and I didn't tell them it was made from beer. My husband always talks jokingly about what a beer drinker he is (not!), but I was lucky to find one measly bottle of beer in the back of the fridge, some kind of Belgian Ale. It doesn't really matter what kind of beer you use. Use the cheapest you can find, but not too light. I went with simple kid-approved sides, steamed green beans and boiled potatoes swirled in butter, which both cook while preparing the chicken. All in all this was a quick, easy, and delicious Monday night meal.

For 6 people you will need:
Oil for frying
6 skinless, boneless chicken breast halves
(pounded down if they are thick)
Salt and pepper to taste
2 shallots thinly sliced
3/4 cup beer
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoon whole-grain Dijon mustard
1 1/2 tablespoons honey
3 tablespoons fresh flat-leaf parsley leaves

Heat a large skillet over medium-high heat. Add oil to pan: swirl to coat. Sprinkle chicken breast with salt and pepper. Add to pan and saute about 6 minutes per side or until done. I recommend doing this in 2 batches so as to not overcrowd the pan. Remove from pan; keep warm. Add shallots to pan and cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl and stir with a whisk. Add beer mixture to pan and bring to a boil, scraping pan to loosen the browned bits. Cook 3 minutes or until liquid is reduced some. Return chicken to pan and turn to coat with sauce. Sprinkle evenly with parsley.

(Recipe adapted from Cooking Light, September 2012)