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Home Ā» Recipes Ā» Chicken Recipes

February 14, 2021 · 2 Comments

Chicken in an Irish Whiskey Cream Sauce

Chicken Recipes· Irish· St. Patrick's Day

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Boneless chicken in an Irish whiskey cream sauce.
Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.

Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.

Boneless chicken in an Irish whiskey cream sauce.

St. Patrick's Day is coming up so I've been busy making some new recipes to honor the holiday, like this Chicken in an Irish Whiskey Cream Sauce. 

My husband and I are truly a "mixed breed" when it comes to nationalities. I'm half Italian and the other half is a combination of French Canadian, Irish, Scottish and Iroquois Indian. My husband is half Portuguese and the other half is German and Irish.

My stepmother is full Italian and my stepfather is full German. Combined, we've been fortunate to experience a variety of cultural foods over the years. And me, being me, likes to take different cultural recipes and blend them together to create something new.

Most of the time it works; like these Rueben Tacos or Italian Street Corn. And other times I have a flop. Those recipes I don't like to share because if my family doesn't like the recipes I create, then I assume you won't like them either. 

Since my Chicken in a Lemon Butter Sauce is one of the most popular recipes to date, I figured I'd make an easy cream sauce to go with the boneless chicken. Using Irish Whiskey seemed liked a great idea and boy was this chicken delicious!

Chicken in an Irish Whiskey Cream Sauce

What is Irish Whiskey?

Irish whiskey is made in Ireland, is exceptionally smooth and is often triple distilled from unmalted barley that has been blended with grain whiskey. I'm not a big whiskey drinker; however, I do enjoy cinnamon whiskey on occasion. 

My husband likes it every now and then, so I keep Jameson in the house to use for recipes as well. It really adds a nice flavor to recipes like these Ribs with Whiskey Maple BBQ Sauce.

If you're not sure which whiskey to try, here is an article from Town and Country Magazine on the 12 Best Irish Whiskey Brands. 

Chicken in an Irish Whiskey Cream Sauce

Ingredients needed

For this recipe you'll need boneless chicken breasts, all purpose flour, butter, Canola oil, Irish Whiskey, chicken broth, heavy cream, chives, Kosher salt and black pepper. 

The best chicken to use for this is either chicken tenderloins or the thin cut chicken breasts so that the pieces are uniform in size. Or you can trim down a regular chicken breast by slicing it horizontally into 2-4 pieces and pounding it thin with a meat mallet. 

How do you make Chicken in an Irish Whiskey Cream Sauce?

Start by adding the flour to a bowl; then dredge each piece of chicken in the flour and place on a plate until you're ready to fry. Repeat for all pieces. Add the butter and oil to a skillet and heat over medium high heat until the butter melts. 

Next, add as many pieces of chicken to the pan as you can without crowding and cook 2-3 minutes per side until no longer pink. When the chicken is cooked, place them in an oven safe casserole dish.

You can overlap the pieces slightly, but make sure the dish is large enough that you're not stacking the chicken. Now it's time to make the sauce. 

In the same skillet, add some butter, allow to melt; then add the flour and stir forming a roux. Deglaze the pan with the Irish Whiskey; then add the chicken broth, heavy cream, chives, salt and pepper.

Mix and cook until the sauce thickens slightly; then pour the sauce over the chicken. Place the casserole dish in a preheated 350 degree F oven for 15-20 minutes until the sauce is bubbling; then serve. T

his recipe serves four people and my husband and I LOVED it!

Chicken in an Irish Whiskey Cream Sauce

Can you prepare this ahead of time?

Yes. You can prepare as directed above; then refrigerate overnight before baking in the oven. I do suggest bringing the casserole dish to room temperature before placing it in the oven. 

What can you serve with this meal?

Since the sauce is super yummy, you'll want to make some rice or egg noodles to go with the chicken. For a vegetable, I suggest Butter and Thyme Roasted Carrots or Sea Salt Roasted Green Beans. ~Enjoy!

Visit the Recipe Index to search for  more recipes by category or Ethnic Cuisine. 

Chicken in an Irish Whiskey Cream Sauce

Chicken in an Irish Whiskey Cream Sauce

Carrie's Experimental Kitchen
Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Entree
Cuisine Irish
Servings 6
Calories 423 kcal

Ingredients
  

For the Chicken

  • 24 ounces boneless chicken breasts
  • ½ cup all purpose flour
  • 4 tablespoons butter
  • 2 tablespoons Canola oil

For the Irish Whiskey Cream Sauce

  • 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
 

For the Chicken

  • Preheat oven to 350 degrees F.
  • Add the flour to a bowl; then dredge each piece of chicken in the flour and place on a plate until you're ready to fry. Repeat for all pieces.
  • Add the butter and oil to a large skillet and heat over medium high heat until the butter melts.
  • Next, add as many pieces of chicken to the pan as you can without crowding and cook 2-3 minutes per side until no longer pink. When the chicken is cooked, place them in an oven safe casserole dish. (You can overlap the pieces slightly, but make sure the dish is large enough that you're not stacking the chicken).
  • Pour the cream sauce over the chicken; then place the dish in the oven for 15-20 minutes until the sauce is bubbling; then serve.

For the Irish Whiskey Cream Sauce

  • In the same skillet, add the butter, allow to melt; then add the flour and stir forming a roux.
  • Deglaze the pan with the Irish Whiskey; then add the chicken broth, heavy cream, chives, salt and pepper. Mix and cook until the sauce thickens slightly.

Notes

*For the Chicken: Four 6-ounce thin sliced chicken breasts or Twelve 2-ounce chicken tenderloins
**You can prepare as directed above; then refrigerate overnight before baking in the oven. I do suggest bringing the casserole dish to room temperature before placing it in the oven.Ā 
***If doubling the sauce recipe, double all but the whiskey or the sauce will be too potent.Ā 

Nutrition

Calories: 423kcalCarbohydrates: 11gProtein: 27gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 120mgSodium: 416mgPotassium: 529mgFiber: 1gSugar: 1gVitamin A: 1740IUVitamin C: 12mgCalcium: 38mgIron: 1mg
Keyword chicken
Tried this recipe?Let us know how it was!

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Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.

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Reader Interactions

Comments

  1. Lynne-Marie McKay says

    October 25, 2021 at 10:35 am

    Loved the Irish Whiskey & Cream Chicken Breasts. It was so easy to prepare and super delicious!

    Reply
    • Carrie's Experimental Kitchen says

      October 25, 2021 at 11:20 am

      I'm so glad you liked it, thank you for trying the recipe and for coming back to let me know.

      Reply

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