Tuesday, June 18, 2013

Blue Moon Chicken

Our weekend in Wellesley was wonderful! We stayed at the Babson Executive Conference Center (which had fresh fruit, coffee, tea, soda, ice cream, and candy available 24x7), and most of the wedding events were held a short drive away at the Wellesley College Club.  Before the wedding on Saturday, KK and I explored the boutiques in downtown Wellesley, and had lunch at The Cottage with my Aunt.  All three of us were incredibly happy with our meal choices: New World Chicken Salad for my Aunt, fish tacos for KK, and the roasted red pepper quiche of the day for me! The wedding itself was perfection.  In front of Lake Waban, a large tree provide much-needed shade during the ceremony.  Cocktail hour was outside on the patio and the Bride’s drink, Pimm’s and lemonade, was a huge hit! A live jazz band played throughout the evening, and a surprise crepe station was brought out after dessert.  Before everyone went their separate ways on Sunday, the newlyweds hosted brunch at the Zeta Alpha house.  Since they don’t leave right away for their honeymoon in Croatia, KK and I hope to spend more time with the newlyweds now that wedding planning has come to an end!

Traffic was unexpectedly light on Sunday, so KK and I were able to visit his dad for Father’s Day (and birthday which was Saturday) at his parent's house in NJ.  KK’s mom did not miss a beat with our surprise visit, and she prepared a mouth-watering Indian meal for us, complete with homemade Indian sweets and puran poli for dessert!

I ignored IGE's warnings to use low-sodium soy sauce when I tried to replicate her Kung Pao Chicken Burgers, and learned my lesson! Using regular soy sauce made the sauce salty beyond belief! Thankfully, I finally found low-sodium soy sauce at Organic Basic Food as I shopped for goodies to send to my April Foodie Pen Pal, so I was able to follow IGE's advice this time around.  The sauce was still slightly salty, but I cannot imagine how it would've been with regular soy sauce! I also didn't have any oranges, but substituting ⅓ cup of orange juice for each orange required worked just fine. Finally - what's not to love about a meal that includes one of my favorite beers in the ingredient list!? Enjoy!

Blue Moon Chicken
Adapted from Iowa Girl Eats
Time: 20 minutes
Serves: 2

1 lb. chicken breast, butterflied or pounded thin
Olive oil, for brushing
Salt & pepper, to taste
1 ½ Tbsp olive oil
1 small onion, chopped
1 cup Blue Moon beer
¼ cup low-sodium soy sauce (do not use regular)
⅔ cup orange juice

1. Brush both sides of pieces of chicken with olive oil, and season with salt and pepper.

2. Heat a large non-stick skillet over medium-high heat and cook chicken about 3-4 minutes per side, until cooked through.  Plate and set aside.

3. Reduce heat to medium, add 1 ½ tablespoons olive oil and chopped onion to skillet.  Cook onions, stirring frequently, about one minute.
4. Turn heat up to medium-high; add beer, soy sauce, and orange juice to the skillet.  Bring mixture to a boil, scraping the bottom of the pan to prevent onions from sticking, and reduce the sauce until it thickens, about 5 minutes.  Return chicken to skillet, coat it with the sauce, then serve.

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