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Irish Chicken in Whiskey Cream Sauce taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Chicken in an Irish Whiskey Cream Sauce

Boneless chicken breasts lightly floured and pan-fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Soup
Cuisine Mexican
Servings 6 people
Calories 423 kcal

Equipment

  • 1 Skillet Large

Ingredients
  

Main ingredients

  • 24 ounces boneless chicken breasts
  • ½ cup all purpose flour
  • 4 tablespoons butter
  • 2 tablespoons Canola oil
  • 1 tablespoon butter
  • 1 tablespoon all purpose flour
  • ½ cup Irish whiskey
  • ¾ cup chicken broth
  • ½ cup heavy cream
  • 2 teaspoons dried chives
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

Instructions

  • Season chicken with salt and pepper. Dredge in flour, shaking off excess.
  • Heat butter and Canola oil in a skillet over medium heat. Cook chicken till golden brown, about 6-8 minutes per side. Remove and set aside.
  • Melt butter in the same skillet and stir in flour to make a roux. Cook for 1 minute.
  • Whisk in Irish whiskey, deglazing the pan. Reduce by half in 2-3 minutes.
  • Add chicken broth and bring to a simmer. Stir in heavy cream.
  • Return chicken to skillet. Add dried chives. Cook for 5 minutes to thicken sauce and flavor chicken.
  • Serve hot with creamy whiskey sauce spooned over the chicken.

Notes

Serve your Irish chicken with creamy whiskey sauce for the ultimate comfort meal.