Chicken Breast in Beer Sauce
Ingredients
- 600 gChicken cutlet (whole)
- 330 mlBlonde beer (at room temperature)
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 2 pcBay leaf
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 tbspMustard
- 100 mlCream
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcChicken stock cube (crumbled)
Method
Tender chicken breasts coated in a smooth, amber sauce. The light bitterness of the lager is balanced by the richness of the cream, creating a glossy sauce that clings to the meat.
- 1
In a hot skillet with oil and butter, sear the chicken breasts. A golden crust should form on each side to seal in the juices. Remove and set aside.
- 2
In the same fat, add the onion and garlic. Let them become translucent without browning. Add the bay leaf and paprika so they release their essential oils.
- 3
Pour in the blonde beer and crumble the chicken bouillon cube. Scrape the bottom of the skillet well with a spatula to loosen the cooking juices. Bring to a boil and let reduce by half until the alcohol smell disappears.
- 4
Put the chicken back in the skillet. Stir in the mustard and cream. Simmer over low heat until the sauce coats the spoon and the chicken is cooked through.
Frequently asked questions
How do you get this dish right?
- Don't overcook the chicken during the initial searing or it will end up dry. It just needs color.
- If the sauce is too thin, remove the chicken and reduce over high heat for a few extra minutes.
- Use a light lager; a beer that is too strong or hoppy will make the sauce bitter.
How long does this dish keep?
Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan to prevent the cream from splitting.
