The Chattanooga Market

[This recipe was featured in the Five Star Food Fight competition -- and is extremely tasty!]

Yuengling and Honey Braised Chicken
by Chef Wolfgang Poe, The Red Rock Grille

2 -4 Chicken breasts halves (boneless/skinless is ok, but I prefer skin on)
1 Stick butter
salt and pepper
1 bottle of Yuengling Lager Beer
½ pound of honey

Pat chicken dry and season with salt and pepper. Heat butter in a 10-inch cast iron skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.

Add beer to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced by about 1/2. Re-add chicken breasts and juices from plate, pour honey over chicken, then gently simmer over low heat, covered, until chicken is just cooked through, about 8 minutes.