Mix 12
oz. raspberry beer, onion, lime juice
and lime zest in a glass Pyrex baking
dish deep enough to cover chicken.
Add the
chicken breasts, salt and pepper.
Marinate for 2-3 hours.
Remove
chicken from marinade and discard
marinade.
Place 2
tablespoons of olive oil in a large
nonstick skillet, and brown chicken,
skin side down.
Cook, uncovered,
for 5 to 6 minutes, turning chicken
once. Add garlic and rosemary.
Stir in
remaining raspberry ale, cover and
braise on low heat for 15 minutes.
Turn chicken and simmer uncovered,
so pan juices reduce.
When pan
juices reach the thickness of a syrup,
chicken should be cooked through to
160F.
Serve with
steamed rice and a sprinkling of parsley
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