4 boneless, skinless chicken breast halves
2 tbsp. olive oil
1 tbsp. butter
1/2 tsp. minced garlic
1 tsp. shallots minced
1/4 tsp. ground ginger
4 oz. Shock Top Belgian White
salt, to taste
1 cup whipping cream
1/2 tsp. grated orange peel

MARINADE:

1 tbsp. lemon juice
1 tbsp. orange juice
1 cup Shock Top Belgian White

Pound the chicken breast to 1/4-inch thickness.

In a shallow container, stir together lemon juice, orange juice and 1 cup of Shock Top. Place the chicken breasts in the mixture and refrigerate for 1 hour, turning chicken over after 30 minutes and making sure both sides get marinated.

In a large non-stick skillet on medium heat, add olive oil. Remove chicken from the marinade, shake off the excess and lay in skillet. Discard the marinade. Cook the chicken about 2-3 minutes on both sides and remove from the skillet.

In the same skillet add the butter, garlic, and shallots, cook and stir for 1 minute. Add the 4 oz. of Shock Top, ginger, salt to taste, and cook about 2-3 minutes. Add the cream and orange peel, bring to a boil, and cook and stir for 3-4 minutes.

Turn heat to low, return the chicken to the pan and simmer for about 10-12 minutes or until the juices are clear, turning the chicken and stirring while simmering. Enjoy!

Servings: 4

Submitted by: SkeffDistributing