Chicken in an Irish Whiskey Cream Sauce
Tender chicken breasts coated with a light crust and simmered in a rich Irish whiskey cream sauce, perfect for a cozy night in or impressing guests.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 24 oz Boneless chicken breasts pounded to even thickness
- ½ cup All purpose flour for dredging the chicken and thickening sauce
- 4 tablespoon Butter for browning chicken and flavor
- 2 tablespoon Canola oil to help the butter brown without burning
- 1 tablespoon Butter for sauce base
- 1 tablespoon All purpose flour for sauce base
- ½ cup Irish whiskey for flavor
- ¾ cup Chicken broth to build up your broth depth
- ½ cup Heavy cream to make the sauce silky smooth
- 2 teaspoon Dried chives
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
Instructions
- Pound chicken breasts flat for even cooking, then dredge in flour and shake off excess.
- Heat skillet over medium with butter and canola oil. Cook chicken for 5–6 minutes each side until golden brown. Remove and keep warm.
- Melt butter in the same skillet, add flour, and stir for 1 minute to form sauce base.
- Slowly whisk in Irish whiskey and scrape up brown bits from pan.
- Add chicken broth and simmer 3–4 minutes to reduce slightly.
- Stir in heavy cream, chives, salt and pepper. Simmer 4–5 minutes until thickened.
- Return chicken to skillet, spoon sauce over, and heat for 2 minutes.
- Serve hot with sauce poured over top.
Notes
Store leftovers in airtight container for up to 3 days. Freeze up to 2 months. Reheat gently to prevent sauce from breaking. Substitute whiskey with bourbon if needed, and heavy cream with nut milk for dairy-free version.