Description
A comforting and flavorful Irish-inspired dish featuring tender chicken breasts cooked in a rich whiskey cream sauce infused with Dijon mustard, Worcestershire sauce, garlic, and onion. This dish combines rustic charm with a touch of elegance and is perfect served with mashed potatoes or vegetables.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
Sauce
- 1/4 cup Irish whiskey
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1/2 cup chicken broth
Garnish
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon chives, chopped
Instructions
- Season the Chicken: Season the chicken breasts evenly on both sides with salt and black pepper to enhance their natural flavor.
- Cook Chicken: Heat olive oil in a large skillet on medium-high heat. Add the chicken breasts and cook them for 6-7 minutes on each side until golden brown and completely cooked through. Remove the chicken and set aside.
- Sauté Aromatics: In the same skillet, melt the butter. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
- Flambé Whiskey: Carefully pour the Irish whiskey into the skillet and ignite it safely using a long match or lighter to flambé, allowing the alcohol to burn off. This step adds depth of flavor and is optional but should be done with caution.
- Make Sauce: After the flames subside and the whiskey reduces slightly, stir in the heavy cream, Dijon mustard, Worcestershire sauce, and chicken broth. Bring the mixture to a simmer, stirring continuously until the sauce thickens.
- Simmer Chicken in Sauce: Return the cooked chicken breasts to the skillet and spoon the sauce over them. Let them simmer together for an additional 5 minutes so the chicken absorbs the rich flavors of the sauce.
- Garnish and Serve: Sprinkle chopped fresh parsley and chives on top just before serving. Serve hot alongside mashed potatoes, rice, or steamed vegetables for a complete meal.
Notes
- Flambéing the whiskey is optional but adds great flavor; take safety precautions when doing this step.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
- Serve with traditional Irish sides like colcannon or simple buttery mashed potatoes to complement the creamy sauce.
