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chicken breast halves, skinless and boneless (6 ounces each)
root beer (i use a and w)
Flatten chicken breasts slightly.
In a large skillet, cook chicken in oil for 4-6 minutes on each side or until a meat thermometer reads 170 degrees.
Stir the root beer, brown sugar, ketchup, mustard and lemon peel into the skillet.
Bring to a boil. Cook and stir for 6-8 minutes or until thickened.
Return chicken to skillet; heat through.