Chicken with a Caramelized Onion and Dijon-Beer Sauce


  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • 1 lb. boneless, skinless chicken tenders
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 small onion, thinly sliced
  • 1/2 cup light beer
  • 2 tbsp. low-sodium soy sauce
  • 1 tbsp. whole-grain Dijon mustard
  • 1 tbsp. agave
  • 2 tbsp. fresh flat-leaf parsley, chopped

Heat a large skillet over medium-high heat. Add oil and butter to pan; swirl to coat. 

Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; cover with aluminum foil to keep warm. 

Add onions to the pan; cook 4-5 minutes or until they begin to caramelize. 

Combine beer and next 3 ingredients (through agave) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. 

Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

by The Savvy Kitchen