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1
Combine the orange zest, juice, dry mustard, 3/4 cup of beer, garlic, 1 tablespoon of vegetable oil, salt and pepper in a bowl, whisk.
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2
Put the chicken into a large non-reactive bowl or a zip top bag.
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3
Pour the marinade over the chicken and marinate in the refrigerator for at least 30 minutes.
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4
Place the remaining vegetable oil (1 tablespoon) a large skillet over medium heat.
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5
Remove the chicken from the marinade and season with salt and pepper on both sides, to taste.
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6
Saute the chicken in the pan until brown on both sides and almost cooked through, about 5-8 minutes on each side.
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7
Remove the chicken from the pan and set aside, keep warm.
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8
Add the shallots to the pan.
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9
Stir the shallots and scrape up most of the browned bits on the bottom of the pan.
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10
Cook until shallots are caramelized, about 5 minutes.
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11
Meanwhile, combine the remaining 3/4 cup of beer, soy sauce, mustard, and honey in a small bowl, whisk to combine.
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12
Once the shallots have caramelized add the mustard mixture to the pan, stir to combine scraping up any remaining browned bits.
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13
Add the chicken back to the pan and simmer until the chicken is cooked through and the sauce has thickened.
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14
The chicken should have been mostly cooked already but depending on the thickness may need a few minutes longer.
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15
Just make sure the juices run clear before removing from heat.
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16
Serve garnished with parsley.
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17
Adapted from Cooking Light.
