Serves: 4

Prepare Chicken

4 Boneless/Skinless Chicken Breasts (approx. 6 oz. each)
2 Tbs. Dijon Mustard
2 Cloves Garlic
2 Tbs. Fresh Parsley
4 Oz. Olive Oil
Juice from One Lemon
Cracked pepper and salt to taste
Optional: Pinch of Red Chile Flakes

Pound chicken until even in thickness. Mix mustard, crushed garlic, fresh parsley, olive oil and juice from lemon in bowl. Brush on top of chicken in the morning and marinate through afternoon. Pan sauté or grill chicken breast in the evening.

Prepare Sauce

1 Cup (Approx.) Sugar Pumpkin (Diced, Peeled and Seeded) - May substitute with Butternut or Acorn Squash
1 Bottle Uinta Pumk’n Harvest Ale
2 Oz. Butter
8 Fresh Sage Leaves
Salt and Pepper to Taste
Place butter, pumpkin and sage in pan seasoned with salt and pepper. Sauté until butter and edges of pumpkin are brown. Deglaze with Uinta Pumk’n Harvest Ale for 30 seconds or less until consistency thickens. Take off heat and pour over chicken. Serve with roasted potatoes, rice or pasta.