Shock Top Braised Citrus Chicken
By: Anonymous
Published: Wednesday, February 1, 2012 - 10:10am

Ingredients




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

Preparation

1 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.

About

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