Chicken with Honey Beer Sauce

I got this from Cooking Light magazine.  A few weeks ago, I made it for the first time for my family and it has great flavor!

2 t. canola oil
4 (6 oz) skinless, boneless, chicken breast halves
1/4 t. fresh ground black pepper
1/8 t. salt
3 T. thinly sliced shallots
1/2 c. beer
2 T. low sodium soy sauce
1 T. whole grain Dijon mustard
1 T. honey
2 T. fresh flat leaf parsley

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

Serves 4. Only 245 calories per serving.