Pan Roasted Chicken Breast and Blue Moon Fondue "Mac & Cheese"

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Ingredients (27)

For the Chicken

  • 4 Boneless chicken breasts, skin on
  • 1/2 bottle of Blue Moon White Wheat beer
  • 1 Tbsp Sea Salt

For the Pasta

  • 1lb Whole Wheat Linguine
  • 2 Tbsp Fresh Italian Flat Leaf Parsley, chopped fine
  • 1/4 cup Unsalted Butter

For the Fondue

  • 2 Tbsp Unsalted Butter
  • 2 Tbsp Yellow Onion, chopped small
  • 2 Tbsp All-purpose flour
  • 1 bottle Blue Moon White Wheat Beer
  • 1/2 cup half & half
  • 1/2 cup whole milk
  • 1/2 tsp Fine Sea Salt
  • 1/8 tsp ground Coriander
  • 1/8 Tsp Black Pepper
  • 1/4 cup Shredded Swiss Cheese
  • 1/8 cup Grated Parmesan
  • 2 cups Sharp White Cheddar

For the Gastrique

  • 1/4 cup granulated sugar
  • 2 Tbsp Water
  • 1/2 bottle Blue Moon White Wheat Beer
  • 1 Tbsp Sherry Vinegar
  • Pinch of ground Coriander
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Pan Roasted Chicken Breast and Blue Moon Fondue "Mac & Cheese"

Mac & Cheese, Mac & Cheese, Mac & Cheese!!! I love any and all kinds of mac & cheese so this is my original take on it using Blue Moon beer. I would reccomend drinking Blue Moon Summer Wheat with this dish as the bright, lemony acidity will help cut through the rich and cheesy fondue.


  1. 1For the Chicken:
    Combine 1/2 bottle of Blue Moon and the salt in a bowl. Reserve the other 1/2 of the bottle for the gastrique. Place the chicken breasts in the bowl and marinate in the refrigerator for 1 hour.
  2. 2For the Pasta:
    Bring 4 qts of water to a boil. Add salt to the water until it tastes faintly like the ocean. Add the pasta to the water and cook until just done. Turn off the heat and drain the pasta in a strainer. Quickly rinse the pot with warm water, dry and put back on the warm burner. Add the butter to the pot and when melted, but not sizzling add the parsley and stir briefly. Add the pasta back to the pot and toss gently to coat with the parsely butter. Cover and set aside.
  3. 3For the Fondue:
    In a heavy bottom pot over medium high heat, melt the butter. Once melted, add the onion and cook until the onion is beginning to soften, approx. 1-2 minutes. Add the flour and stir until completely absorbed. Cook for 1 minute more while stirring. Add the beer, half & half, and milk to the pot and using a whisk, stir the pot to completely dissolve the butter/flour mixture into the liquids. Bring the mixture to a boil while stirring constantly, reduce heat and simmer for 30 minutes stirring often to prevent sticking and burning. When the time is up, turn off the heat and add the salt, coriander, and cheeses. Stir the cheese into the sauce, let sit for 1 minute and then stir again. Repeat the process if necessary until all the cheese is melted and the sauce is velvety smooth.
  4. 4For the Gastrique:
    Combine the sugar and water in a heavy bottom sauce pot and bring to a boil, covered. Cook for 30 seconds covered and then remove the lid. Reduce the heat and simmer until all the water evaporates and the sugar starts to caramelize. If you have a candy thermometer it should read 310 to 320 degrees farenheit. Once caramelized, remove the pan from the heat and carefully add the beer. It will sizzle and foam up so be careful. Return the pot to the heat and add the vinegar and coriander. Return the mixture to a boil while stirring to make sure all the caramelized sugar is dissolved into the beer. Reduce the mixture by 1/2, then remove from the heat.
  5. 5To Cook the Chicken:
    Preheat an oven to 350 degrees Farenheit. Place a nonstick skillet on the stove over medium high heat. Place 1 tbsp of oil in the pan. Remove the chicken from the marinade and pat dry on paper towels. Season the skin side with sea salt and the flesh side with sea salt and black pepper. Once the oil is hot, place the chicken skin side down in the pan. Let the chicken cook for approx. 1 minute on the skin side. Add 1 Tbsp of butter to the pan and once it’s melted, lift each chicken breast up so that a little fresh butter/oil mix flows under the breast. Set the breast back down in the pan and continue to cook until the skin is crispy and golden brown, approx. 2 minutes more. Flip the breasts over and cook for 1 minute. Carefully spoon a little of the gastrique onto the skin side of each chicken breast to form a glaze. Some glaze will run off into the pan and will start to caramelize. Pour 1/4 cup water into the pan and place in the oven. Cook for 7-10 minutes until the breast is done or an instant read thermometer reads 155 degrees farenheit. During the 7-10 minute cooking time, repeat the glazing process once more, omiting the addition of the water to the pan. Once the chicken is done, remove it from the pan and move to a cutting board to rest for 5 minutes.
  6. 6To Serve:
    Place a bundle of noodles, approx. 4oz, in the bottom of a shallow but wide soup bowl. Ladle 4-6oz of fondue around the noodles. Slice each chicken breast into 3-5 pieces and place on top of the noodles skin side up. Serve with steamed snow peas, snap peas, or green beans if desired. Cheers!
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