can (11 oz) Pillsbury™ refrigerated French bread
tablespoon extra-virgin olive oil
6-8 cloves garlic, minced
bottle (12 oz) of your favorite beer
tablespoon grainy mustard
tablespoon Worcestershire sauce
Preheat oven to 350°F. Place the bread dough on a greased baking sheet, seam side down, and bake for 23 to 28 minutes.
Heat 1 tablespoon butter and the oil in a large sauté pan over medium-high heat. Season the chicken with salt and pepper and place in the pan. Sear for 5 minutes on one side, flip and sear another 5 minutes. Remove chicken from the pan.
Add the garlic and cayenne pepper to the same pan. Stir until fragrant, about 30 seconds. Then add the beer, mustard, honey, Worcestershire and remaining tablespoon of butter. Nestle the chicken back in the pan and simmer on medium for up to 10 minutes, letting the sauce reduce a little.
Add the parsley and lemon juice; simmer another minute or two.
Place the chicken in two bowls and ladle the beer sauce over each breast. Serve with sliced French bread.
- Roasted vegetables are a perfect side for this dish.
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- Seared chicken swimming in an ocean of beer and garlic. Shut up, right?This is the perfect weeknight meal. It's super quick, super rich in flavor and involves a beer. Win win win.Sometimes I make this with shrimp, sometimes with chicken. But the main thing is to bake some delaarrrrshush crusty bread to sop up all the beer sauce.But the sauce is straight ridic. It's like, beer with grainy mustard, fresh lemon juice, Worcestershire sauce and HONEY. Ugh. And so much garlic not even Edward Cullen could find you.Wait, maybe lessen the garlic because he's fiiiine. Don't forget your bread for sop sop soppin'. That's right.You could roast or sauté some veggies to go with it. And then invite me over, coo?