Chicken with Honey Beer Sauce

I found this recipe in Cooking Light.  It suggested I use Blue Moon as the beer  Not sure I am going to give up my Moons...we'll see.

2 tsp. canola oil
4 6oz. boneless skinless chicken breast halves
1/4 tsp. freshly ground black pepper
3 tbsp. thinly sliced shallots
1/2 C. beer
2 tbsp. lower sodium soy sauce
1 tbsp. whole grain Dijon mustard
1 tbsp. honey
2 tbsp. flat leaf parsley leaves

Heat a large skillet over medium high heat.  Add oil to pan; swirl to coat.  Sprinkle chicken evenly with salt and pepper.  Add chicken to pan.  Saute 6 minutes on each side or until done.  Remove chicken from pan; keep warm.  Add shallots to pan; cook 1 minute or until translucent.  Combine beer and next 3 ingredients (through honey) in a small bol; stir with a whisk.  Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits.  Cookn 3 minutes or until liquid is reduced to 1/2 cup.  Return chicken to pan; turn to coat with sauce.  Sprinkle evenly with parsley.

Per Serving: Calories 245, Fat 4.5g, Protein 40g, Carb 7.8g, Fiber .2g, Chol 99mg, Iron 1.6mg, Calc 27mg