Creamy Irish Chicken in Whiskey Sauce
A rich and creamy dish featuring tender chicken enveloped in a flavorful whiskey sauce, perfect for cozy dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil for searing the chicken
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Irish whiskey adds flavor and depth
- 1 cup heavy cream for creaminess
- 1 tablespoon Dijon mustard for flavor enhancement
- to taste Salt and pepper season to preference
- as needed Fresh parsley, for garnish adds freshness and color
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season with salt and pepper on both sides.
Searing the Chicken
- In a large skillet, heat the olive oil over medium-high heat. Once hot, place the chicken breasts in the skillet and sear for about 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
Sautéing the Aromatics
- Add the chopped onions to the same skillet and sauté until soft and translucent, about 3-4 minutes.
- Stir in the minced garlic and cook for an additional minute.
Deglazing and Making the Sauce
- Pour in the Irish whiskey, scraping the bottom of the pan to release any flavorful bits. Allow to simmer for about 2-3 minutes until it reduces slightly.
- Lower the heat to medium, then stir in the heavy cream and Dijon mustard, mixing well, and allow to simmer for another 3-4 minutes until it thickens slightly.
Combining and Serving
- Return the chicken to the skillet, spoon some of the sauce over the top, and cook for another 2 minutes to heat through.
- Garnish with freshly chopped parsley and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, pack in a freezer-safe container for up to 2 months.