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Pan-Roasted Chicken Breasts With Onion and Ale Sauce
At a Glance
- Prep
- 15 minutes
- Cook
- 15 minutes
- Total
- 30 minutes
- Servings
- 4 servings
Categories
- Main Course
Cuisine
- Modern home style
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Pan-Roasted Chicken Breasts with Onion and Ale Sauce is a simple skillet dish featuring juicy chicken breasts finished with a flavorful onion and ale pan sauce.
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Equipment
Skillet or frying pan, spatula, knife, cutting board
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large onion, sliced
- 1 cup ale or beer
- 1 cup chicken stock
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 bay leaf
- 1 teaspoon light brown sugar
- Salt to taste
- Pepper to taste
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Instructions
Season chicken breasts with salt and pepper.
Heat olive oil in a skillet over medium heat. Sauté onions until soft and lightly browned.
Push onions to the side, add chicken breasts to the pan, and sear until golden on both sides.
Add butter, bay leaf, and brown sugar; cook for 1 minute.
Pour in ale and chicken stock; bring to a simmer.
Simmer until chicken is cooked through and sauce thickens slightly, about 8–10 minutes.
Remove bay leaf, adjust seasoning, and spoon sauce over chicken before serving.
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