Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery 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!
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.
How do you make Chicken in an Irish Whiskey Cream Sauce?
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.
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. This recipe serves four people and my husband and I LOVED it!
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!
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Chicken in an Irish Whiskey Cream Sauce
For the Chicken
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.
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