Serves 4
Ingredients:
4 each boneless skinless chicken breast
2 ½ teaspoons Tuscan Herb Seasoning Blend
½ teaspoon Fleur de Sel
½ teaspoon Smoked Paprika
⅔ cup all-purpose flour
2 tablespoons Ginger Infused Olive Oil
2 cups yellow onions, peeled and sliced
3 garlic cloves, peeled and minced
1 bottle (12 ounces) pumpkin beer
2 cups chicken broth
½ cup heavy cream
2 tablespoons Black Garlic Balsamic Vinegar
Fresh herbs (parsley, thyme, or rosemary), for garnish
Instructions
Pat chicken breasts dry with paper towels. Place Tuscan seasoning, salt, paprika, and flour in a medium bowl and stir to combine. Remove 1 ½ tablespoons of the flour mixture and set aside.
Heat the olive oil in a large skillet over medium-high heat. Once hot, coat the chicken in the seasoned flour, shaking off any excess flour before gently placing it in the hot skillet. Sear the chicken until golden brown, about 2 minutes per side. Remove the chicken from the skillet and set aside.
Add the onion and garlic to the skillet, and sauté for 2 minutes. Add the pumpkin beer to the skillet, stir to combine with the veggies, and bring to a simmer. Simmer for 5 to 8 minutes or until the beer has completely evaporated. Sprinkle the onions with the reserved flour and stir to combine the roux. Cook for 1 minute more.
Add the broth, cream, and balsamic, stir to combine, and bring to a simmer. Once simmering, reduce heat to low. Return the chicken to the skillet, nestling it into the sauce. Cover and cook for 15 minutes or until the chicken is cooked and the sauce thickens. Garnish the skillet with fresh herbs before serving.
