Chicken in an Irish Whiskey Cream Sauce
This is a recipe for chicken in a rich and creamy Irish whiskey sauce that combines boneless chicken breasts with smooth flavors.
Equipment
- 1 Skillet Large
Ingredients
Ingredients
- 24 ounces boneless chicken breasts fresh or thawed
- ½ cup all purpose flour for dredging and sauce thickening
- 4 tablespoons butter for searing and roux
- 2 tablespoons Canola oil keeps chicken from sticking
- 1 tablespoon butter for roux
- 1 tablespoon all purpose flour for sauce base
- ½ cup Irish whiskey adds rich flavor
- ¾ cup chicken broth for sauce balance
- ½ cup heavy cream rich and smooth sauce finish
- 2 teaspoons dried chives subtle onion touch
- ½ teaspoon Kosher salt flavor enhancement
- ¼ teaspoon black pepper spice balance
Instructions
Instructions
- Preheat a large skillet over medium heat and add the Canola oil. You want it hot enough so chicken browns nicely but not burns.
- Dredge the chicken breasts in flour, shake off the extra coats. This makes the crust crisp and holds in juices.
- Add chicken breasts to skillet and cook 6-7 minutes per side till they’re golden brown. Watch the steam cues from the pan, that smell is your sign.
- Take chicken off skillet, set aside on a plate – don’t skip resting or sauce gets watery.
- In same skillet, melt 1 tablespoon butter low-medium heat and whisk flour in. You’re making that roux base for the sauce.
- Slowly pour in Irish whiskey, scraping browned bits from bottom with your spoon. Those bits flavor the sauce majorly.
- Stir in chicken broth, and bring to a gentle simmer. Watch for the little bubbles, no big boil.
- Add heavy cream and dried chives, stir well. Put chicken back in skillet, cover, and simmer 10-15 min till chicken’s cooked through and sauce thickens.
Notes
Serve your luscious Irish whiskey cream chicken fresh and enjoy every bite.