First, defrost the chicken in a pan by using the bud light, until it is 90% cooked. The goal is
to cook the chicken and infuse some flavor into the chicken. The second goal is to create a beer reduction for a sauce. This is the same method used with champagne in fancy restaurants, I hope that this method will also work with a cheapy light beer.
The next thing to do was work on the sauce. Once I removed the chicken from the boiling beer bath, I cranked up the heat to high for 10 minutes so that the beer /rendered chicken broth mixture was starting to congeal and reduce to less than a quarter cup of liquid.
I reduced the heat to low and added 3 tablespoons of yogurt butter and 2 tablespoons of lemon juice and 1 tablespoon of garlic powder. Once this mixture reduced to a thick sauce I turned the heat off and removed from the hot stove.
Next, I juiced a blood orange into the mixture and mixed thoroughly into the beer reduction sauce.
The result was a sweet and savory mixture, that was bright in flavor and full of body.
Now that the Sauce, chicken and fixens were complete, it was time to assemble the greek burrito
Remember Tom’s Foodie Blog Readers: “Wine, how classy people get drunk”©