SPIKED SPREAD
Skip the drinks tonight — these five dishes are booze-infused, and the results are tasty.
Serves 2
2 boneless, skinless
chicken breasts
Salt and black pepper 1 tablespoon vegetable
oil
Juice from 1 orange
1/2 cup orange-peelinfused beer, such as Blue Moon or Shock Top
1 garlic clove, crushed Pinch crushed red
pepper
1 sprig fresh rosemary or 1/4 teaspoon dried rosemary
1/2 tablespoon butter, optional
1. Season chicken with salt and pepper. Heat oil in a large skillet over medium-high heat; when hot, brown chicken on both sides. Add orange juice, beer, garlic clove, red pepper and rosemary, scraping up any brown bits from the bottom of the ban.
2. Lower heat, cover and cook at a simmer until chicken is thoroughly cooked, about 15 to 20 minutes. If desired, remove chicken to a platter, add butter to sauce in pan and swirl pan until butter is completely incorporated. Serve sauce over chicken. Per serving: 305 calories; 14 g fat; 4 g saturated fat; 92 mg cholesterol; 32 g protein; 9 g carbohydrate; 4 g sugar; 1 g fiber; 178 mg sodium; 43 mg calcium