Dark Beer Chicken

• 2 Tablespoons German mustard, preferably Dusseldorf-style
• 1 bottle dark beer (reserve 2 Tablespoons for beer mustard sauce)
• 1/4 cup lemon juice
• 5 cloves garlic, minced
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground thyme
• 4 boneless, skinless chicken breasts (approximately 6-8 oz each)
• 2 Tablespoons vegetable oil
• Beer mustard sauce (see below)
• Beer Mustard Sauce
• 1/4 cup German mustard, preferably Dusseldorf-style
• 2 Tablespoons dark beer
• 1 Tablespoon minced green onion

1. 1.tn a large bowl, whisk together mustard, beer, lemon juice garlic, salt, pepper, and thyme.
2. 2.tdd chicken and place covered in the refrigerator for 12 to 24 hours to marinade.
3. 3.train chicken from the marinade.
4. 4.tn a hot saute pan over high heat, brown the chicken breasts on both sides. Place the saute pan (if oven-safe. If not, transfer chicken breasts to a baking sheet) in a 375 degrees F oven for about 20 minutes. The chicken is done when it registers 165u0b0 F on an instant read thermometer.
5. 5.terve the cooked chicken with sauerkraut and beer mustard sauce.

german mustard, mustard sauce, lemon juice, garlic, salt, black pepper, ground thyme, chicken breasts, vegetable oil, mustard sauce, mustard sauce, german mustard, dark beer, green onion

Taken from www.epicurious.com/recipes/member/views/dark-beer-chicken-52389271 (may not work)