OH Yes! Please post it!
Oops. I apologize for tardiness.
Pan sear chicken breasts. Remove from pan.
Hearty Brown Ale Sauce
1 tbsp. vegetable oil
1/2 onion, sliced thin
Salt
3/4 cup low-soldium chicken broth
1/2 cup brown ale
1 tsp. dried thyme (2 tsp. fresh)
1 tsp. brown sugar
1 bay leaf
3 tbsp. unsalted butter, cut into 3 pieces and chilled
1/2 tsp. cider vinegar
Pepper
Add oil to skillet; heat at medium high until shimmering. Add onion and 1/4 tsp. salt and cook until softened (about 3 min.). Stir in broth, ale, thyme, brown sugar, and bay leaf, scraping up any browned bits. Simmer until thickened, about 8 min. Stir in any accumulated chicken juice. Turn heat to low, and stir in butter, one piece at a time. Off heat, remove bay leaf and stir in salt and pepper to taste.
Source: America’s Test Kitchen Family Cookbook, Revised Edition, 2006 (My husband’s go-to cookbook—an incredible resource—highly recommended!).