Irish Chicken Whiskey Cream (Printable Version)
Tender chicken breasts in a smooth whiskey cream sauce with thyme, garlic, and Dijon mustard.
# Ingredients Required:
→ Chicken
01 -
2 pieces boneless, skinless chicken breasts
02 -
Salt, to taste
03 -
Black pepper, to taste
04 -
2 tablespoons olive oil
→ Whiskey Cream Sauce
05 -
1 tablespoon butter
06 -
180 ml Irish whiskey (Jameson recommended)
07 -
120 ml chicken broth
08 -
240 ml heavy cream
09 -
1 medium onion, finely chopped
10 -
2 cloves garlic, minced
11 -
1 teaspoon fresh thyme
12 -
1 tablespoon Dijon mustard
→ Garnish
13 -
Fresh parsley, to taste
# Guide to Cooking:
01 -
Season chicken breasts with salt and pepper. Heat olive oil and butter in a skillet over medium-high heat. Cook chicken for 6 to 8 minutes per side until golden brown and internal temperature reaches 74°C.
02 -
In the same skillet, add chopped onion and sauté for 2 to 3 minutes. Add minced garlic and thyme, cooking for an additional minute.
03 -
Pour in the Irish whiskey and allow it to simmer for 3 to 4 minutes to reduce slightly.
04 -
Reduce heat, then stir in Dijon mustard, chicken broth, and heavy cream. Let the sauce simmer for 3 to 5 minutes until it thickens slightly.
05 -
Return the chicken to the skillet, spoon sauce over it, and simmer for another 5 to 7 minutes to heat through and meld flavors.
06 -
Plate the chicken with sauce spooned over, and garnish with fresh parsley. Serve alongside preferred accompaniments.
# Extra Suggestions:
01 -
For juicier chicken, avoid overcooking and allow meat to rest briefly before serving.