Chicken Breast in Beer Sauce

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 431
• Protein: 35 g
• Carbs: 9 g
• Fat: 24 g

Ingredients

• 600 g Chicken cutlet ( whole )
• 330 ml Blonde beer ( at room temperature )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 piece Bay leaf
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 tbsp Mustard
• 100 ml Cream
• 1 tsp Sweet paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Chicken stock cube ( crumbled )

Instructions

1. Searing the meat

   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. Sautéing the aromatics

   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. Deglazing and reducing

   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. Binding the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator in an airtight container. Reheat gently in a saucepan to prevent the cream from splitting.