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.
Okay, let's make it!
First of all, get your Pillsbury French bread all baked and crusty-licious.
While it's baking, get a couple of chicken breasts seared on both sides. Pretty pretty. Now take 'em out of the pan.
To the pan add a BUNCH of garlic, like 6-8 cloves. Or even more! Add that and a pinch of cayenne. Hmmm mmmm. Stir it around for about 30 seconds, until it's fragrant.
Then add the beer, some honey, mustard and Worcestershire and the remaining butter. Nestle the chicken back in and let it just simmer and simmer and simmer, for about 10 minutes, until the sauce has reduced just a little bit.
Then you'll toss in the parsley and lemon juice! This wakes up that whole mess so deliciously.
See? They're awake.
Place, ladle and serve! 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?
Save Bev some beer sauce? For more musings, visit her blog Bev Cooks and her Tablespoon profile.