September 27, 2013
Beer braised citrus chicken is a favorite fall meal. Chicken breasts are marinated in beer and citrus juice before being braised in a creamy sauce flavored with ginger and garlic. This is a quick and easy dish that can be on the table in less than 30 minutes. Serve your beer braised chicken with roasted carrots and lemon scented rice.
Ingredients:
For Chicken:
4 Boneless, Skinless Chicken Breast Halves
1 Tbsp. Lemon Juice
1 Tbsp. Orange Juice
1 cup Belgian White Beer (like Shock Top)
2 Tbsp. Olive Oil
For Sauce:
1 Tbsp. Butter
1 Tbsp. Butter
1/2 tsp. Minced Garlic
1 tsp. Shallots Minced
1/4 tsp. Ground Ginger
4 oz. Belgian White Beer (like Shock Top)
Salt
1 cup Whipping Cream
1/2 tsp. Grated Orange Peel
Directions:
Pound the chicken breast to 1/4 inch thickness. In a shallow container, stir together the lemon juice, orange juice and 1 cup of Shock Top. Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes and making sure both sides get marinated.
In a large non-stick skillet on medium heat, add the olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove from the skillet.
In the same skillet add the butter, garlic, and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste, and cook about 2-3 minutes. Add the cream and orange peel, bring to a boil, and cook and stir for 3-4 minutes. Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices are clear, turning the chicken and stirring while simmering.
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