Pan-Roasted Chicken Breasts With Onion and Ale Sauce
60 mins (prep 30, cooking 30)
13 ingredients
4 servings
Cook's Illustrated. "Try to choose 10- to 12-ounce split chicken breasts with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and remove them from the skillet if they are done ahead. Brown ale gives this sauce a nutty, toasty, bittersweet flavor. Newcastle Brown Ale and Samuel Smith Nut Brown Ale are good choices."

Categories:  <-60-mins , chicken , european , poultry , main-dish , meat , english , time-to-make ,
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Serving Size (118.84 g)
Servings 4
Amount per Serving
Calories 97.76 Calories from Fat 94.5
% Daily Value *
Total Fat 10.5g 64.61%
Saturated Fat 5.87g 117.4%
Trans Fat 0.4g %
Cholesterol 23.85mg 31.8%
Sodium 22940.11mg 3823.35%
Total Carbohydrate 0.55g 0.74%
Dietary Fiber 0.0 g 0.0%
Sugars 0.07 g %
Protein 0.99g 7.95%
Vitamin A 277.2IU% Vitamin C 0.0mg%
Calcium 18.7mg% Iron 0.29mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
light brown sugar, chicken breast halves, medium onion, brown ale, fresh thyme, table salt