Week Night Chicken

"A light, mild smokey flavor makes this mouthwatering and juicy chicken dish exciting. This dish is simple, fast, and tastes delicious! Perfect for when you're tired of the same old chicken dishes, or when you're pressed for time. Also, there's extra sauce for spooning over the chicken and a side dish. I like to serve this with a brown and wild rice mix alongside some fresh steamed veggies. This dish makes two generous portions, so double it if you're cooking for a group."
 
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Ready In:
30mins
Ingredients:
12
Serves:
2
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ingredients

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directions

  • To start, trim fat off the chicken pieces and cut the breasts so that they are even in thickness (no need to pound them thin, just butterfly them or cut them into portion-sized fillets). Rinse and pat the pieces dry with a paper towel. Sprinkle each side of the chicken with salt, pepper, and parsley flakes.
  • Meanwhile, heat 1 tbsp oil in skillet. Saute the onion slices until translucent, then add minced garlic and saute another 30 seconds.
  • Add the remaining 1 tbsp oil and chicken pieces to skillet. Cook the chicken until just white, about 2- 3 minutes per side. Do not cook the chicken all the way through.
  • Scoop the onions from the pan onto the top side of the chicken pieces and drizzle approximately 2 tbsp of your favorite barbecue sauce on top of them (I used Sweet Baby Ray's Original BBQ Sauce).
  • Carefully poor 6 ounces of light beer (I used Michelob Ultra) over top of the actual chicken pieces (to help diffuse the bbq sauce). Add about 1/4 cup of chicken stock to the pan.
  • Cover and let simmer about 15 minutes, turning chicken once, until cooked through (this may take longer or shorter depending on the thickness of your pieces).
  • Mix together 3 tsp of cornstarch and 3 tsp of water in a small bowl. Set aside.
  • When chicken is cooked through, remove the pieces and top them with the onions from the pan. Add the cornstarch mixture to the sauce and stir until slightly thickened (you don't want the sauce to have a thick, gloopy texture).
  • Spoon the sauce over the chicken, and over any other side dish you'd like as well (this is where the rice is handy!). Enjoy!

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Reviews

  1. Very nice easy recipe. Good flavor in a short time. Made the recipe as is. My chicken did take longer to cook, but as the recipe states it depends on the thickness of the chicken and mine were thicker so that was expected.<br/>Made for PAC 2011~
     
  2. Loved this! Made it as directed except the onion I had had gone bad so I wasn't able to use it. I'm sure this would have been better with the onion, but it was still great without it! Came together quickly and easily and the whole family liked it. I loved the subtle BBQ sauce flavor...not too much not too little. Made for PAC spring '11.
     
  3. quick and easy. didn,t use the beer but used extra chic stock, in place of the beer. would be good with some crushed pineapple in with the rice.
     
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RECIPE SUBMITTED BY

I'm a 23 year old college student who hates to eat the same old dishes every night. I love variety and flavor, and I love it even more when it's easy to achieve! After growing up in a household of 6 with an Italian mother who loved to cook huge meals from scratch, I simply can not settle for pre-packed, flavorless meals. I also cook on a budget, and have digestive issues that limit my ingredient list, but I still manage to have fun in the kitchen and make some pretty darn delicious meals! I'm always open to try new things and hope to have a wide array of my own homemade recipes to teach my own children someday!
 
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