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Ingredientes
- 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
Direcciones
- 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 chickn 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 188 | 77% |
| Total Fat 21.32g | 27% |
| Saturated Fat 9.82g | 39% |
| Trans Fat 0.01g | |
| Cholesterol 75mg | 25% |
| Sodium 62mg | 3% |
| Potassium 159mg | 5% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.47g | 0% |
| Protein 11.39g | 18% |
