Follow these steps for perfect results
German mustard
Dusseldorf-style
dark beer
reserve 2 Tablespoons
lemon juice
garlic
minced
salt
black pepper
ground thyme
chicken breasts
boneless, skinless
vegetable oil
German mustard
Dusseldorf-style
dark beer
green onion
minced
In a large bowl, whisk together 2 Tablespoons German mustard, 1 bottle dark beer (reserve 2 Tablespoons), 1/4 cup lemon juice, 5 cloves minced garlic, 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon ground thyme.
Add 4 boneless, skinless chicken breasts to the marinade.
Cover and refrigerate for 12 to 24 hours to marinate.
Drain chicken from the marinade.
In 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.
Ensure the chicken reaches an internal temperature of 165°F.
Prepare the Beer Mustard Sauce: Combine 1/4 cup German mustard, 2 Tablespoons dark beer, and 1 Tablespoon minced green onion.
Serve the cooked chicken with sauerkraut and beer mustard sauce.
Expert advice for the best results
Marinate chicken for at least 12 hours for best flavor.
Be careful not to overcook the chicken, which can make it dry.
Everything you need to know before you start
15 minutes
Chicken can be marinated up to 24 hours in advance.
Arrange chicken on a plate with sauerkraut and drizzle with beer mustard sauce. Garnish with chopped parsley.
Serve with roasted potatoes or mashed potatoes.
Serve with a side salad.
Complements the dark beer marinade.
Discover the story behind this recipe
Common beer pairing with chicken and mustard is popular in German cuisine.
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