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
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.