Beer Braised Citrus Chicken
By: Leah Rodrigues
Published: September 27, 2013

Beer braised citrus chicken is a favorite fall meal.  Chicken breasts are marinated in beer and citrus juice before being braised in a creamy sauce flavored with ginger and garlic.  This is a quick and easy dish that can be on the table in less than 30 minutes.  Serve your beer braised chicken with roasted carrots and lemon scented rice.
Beer Braised Citrus Chicken
Ingredients:



For Chicken:
4 Boneless, Skinless Chicken Breast Halves
1 Tbsp. Lemon Juice
1 Tbsp. Orange Juice
1 cup Belgian White Beer (like Shock Top)
2 Tbsp. Olive Oil
 
For Sauce:
				1 Tbsp. Butter
1/2 tsp. Minced Garlic
1 tsp. Shallots Minced
1/4 tsp. Ground Ginger
4 oz. Belgian White Beer (like Shock Top)
Salt
1 cup Whipping Cream
1/2 tsp. Grated Orange Peel
 
Directions:








   
Pound the chicken breast to 1/4 inch thickness. In a shallow container, stir together the lemon juice, orange juice and 1 cup of Shock Top. Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes and making sure both sides get marinated.
 
In a large non-stick skillet on medium heat, add the olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove from the skillet.
 
In the same skillet add the butter, garlic, and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste, and cook about 2-3 minutes. Add the cream and orange peel, bring to a boil, and cook and stir for 3-4 minutes. Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices are clear, turning the chicken and stirring while simmering.

Pound the chicken breast to 1/4 inch thickness. In a shallow container, stir together the lemon juice, orange juice and 1 cup of Shock Top. Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes and making sure both sides get marinated.
 
In a large non-stick skillet on medium heat, add the olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove from the skillet.
 
In the same skillet add the butter, garlic, and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste, and cook about 2-3 minutes. Add the cream and orange peel, bring to a boil, and cook and stir for 3-4 minutes. Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices are clear, turning the chicken and stirring while simmering.