DARK BEER CHICKEN

DARK BEER CHICKEN image

Categories Chicken

Yield 4

Number Of Ingredients 14

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2 Tablespoons German mustard, preferably Düsseldorf-style
1 bottle dark beer (reserve 2 Tablespoons for beer mustard sauce)
1/4 cup lemon juice
5 cloves garlic, minced
1 1/2 teaspoons salt
1 teaspoon black pepper
1/2 teaspoon ground thyme
4 boneless, skinless chicken breasts (approximately 6-8 oz each)
2 Tablespoons vegetable oil
Beer mustard sauce (see below)
Beer Mustard Sauce
1/4 cup German mustard, preferably Düsseldorf-style
2 Tablespoons dark beer
1 Tablespoon minced green onion

Steps:

1. In a large bowl, whisk together mustard, beer, lemon juice garlic, salt, pepper, and thyme. 2. Add chicken and place covered in the refrigerator for 12 to 24 hours to marinade. 3. Drain chicken from the marinade. 4. In a hot sauté pan over high heat, brown the chicken breasts on both sides. Place the saute pan (if oven-safe. If not, transfer chicken breasts to a baking sheet) in a 375 degrees F oven for about 20 minutes. The chicken is done when it registers 165° F on an instant read thermometer. 5. Serve the cooked chicken with sauerkraut and beer mustard sauce.