Honey-Beer Chicken

2 tsp oil
1 & 1/2 pounds of boneless, skinless chicken
1/4 black pepper
1/8 tsp salt
3 Tbsp finely sliced shallots
1/2 cup beer
2 Tbsp Soy Sauce
1 Tbsp Dijon Mustard
1 Tbsp Honey
2 Tbsp fresh Parsley leaves

Heat a large skillet over medium high heat. add oil and coat bottom of pan bottom.  Salt & Pepper Chicken. Saute chicken in pan 6 minutes per side or until done.  Remove chicken from pan, put in warm oven.  Cook Shallot in pan for a minute. combine beer, soy sauce, dijon mustard and honey in a small bowl with a whisk.  Add  beer mixture to the pan, bring to a boil. Scrape pan to loosen brown bits.  cook about 3 minutes, reducing the sauce. Return chicken to pan and turn to coat with sauce.  Sprinkle with parsley just before serving.