Name: Irish Chicken in Whiskey Cream Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Irish
Ingredients: 2 pounds Chicken Breast, cut in half and thinly pounded out into cutlets; Kosher Salt, to taste; Fresh Cracked Black Pepper, to taste; All-Purpose Flour, for dusting; 4 tablespoons Unsalted Butter; 2 tablespoons Olive Oil; 2 tablespoons Unsalted Butter; 2 tablespoons All-Purpose Flour; 4 ounces Irish Whiskey; 1 cup Chicken Broth; 1 ½ cups Heavy Cream; 2 tablespoons White Balsamic Vinegar; Kosher Salt, as needed; Fresh Cracked Black Pepper, as needed; 2 teaspoons Chives, plus more for garnish

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Introduction

Irish Chicken in Whiskey Cream Sauce is a comforting and flavorful dish that blends tender chicken cutlets with a rich, creamy sauce infused with Irish whiskey. Perfect for a cozy dinner, this recipe elevates simple ingredients into something truly special.

A close-up view of a dish with several pieces of golden-brown fried chicken layered on a white plate. The chicken is covered with a creamy, light beige gravy sauce that has visible flecks of black pepper. The top of the chicken and sauce is sprinkled with finely chopped bright green herbs, adding a fresh contrast to the warm tones of the chicken and sauce. The background shows a white marbled texture that softly highlights the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breast, cut in half and thinly pounded into cutlets
Kosher salt, to taste
Fresh cracked black pepper, to taste
All-purpose flour, for dusting
4 tablespoons unsalted butter
2 tablespoons olive oil
2 tablespoons unsalted butter (for the sauce)
2 tablespoons all-purpose flour (for the sauce)
4 ounces Irish whiskey
1 cup chicken broth
1 ½ cups heavy cream
2 tablespoons white balsamic vinegar
2 teaspoons chives, plus more for garnish

Instructions

Step 1: Slice the chicken breasts in half, then pound them thin and even between two pieces of plastic cling film. Larger pieces can be halved again; 2 extra-large breasts may yield 8 pieces.
Step 2: Season the chicken on both sides with salt and pepper, then dust lightly with all-purpose flour.
Step 3: In a large skillet over medium-high heat, melt the butter and olive oil together. When hot and shimmering, cook 3-4 pieces of chicken until golden brown on both sides. Remove to a plate and repeat with remaining chicken.
Step 4: Add butter and flour to the same skillet and whisk to form a roux. Cook for 2-3 minutes, stirring constantly.
Step 5: Deglaze the pan with the Irish whiskey, scraping up any browned bits.
Step 6: Whisk in chicken broth, heavy cream, white balsamic vinegar, salt, pepper, and chives, reserving some chives for garnish.
Step 7: Cook the sauce, stirring often, until it thickens slightly.
Step 8: Return the chicken and any juices to the skillet. Simmer uncovered for 10-15 minutes, allowing the sauce to coat the chicken luxuriously.
Step 9: Garnish with reserved chives and serve warm over rice, pasta, or potatoes.

Tips & Variations

For extra flavor, marinate the chicken briefly in a mix of whiskey and herbs before cooking.
Use fresh chives or parsley for garnish to add a bright, fresh note.
Substitute white balsamic vinegar with lemon juice for a slightly different acidity.
If you prefer a thicker sauce, cook it a little longer or add a teaspoon of cornstarch mixed with water to the sauce.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the cream sauce. Adding a splash of chicken broth while reheating can help loosen the sauce.

How to Serve

The image shows several pieces of crispy fried chicken layered closely together, each piece coated with a creamy, light beige gravy sauce that has small black pepper flakes. On top of the chicken and sauce are small sprinkles of fresh chopped green herbs, adding a touch of color contrast. The sauce pools around the chicken, creating a rich, smooth texture, and the chicken itself has a golden brown crisp crust with some dark seasoning spots. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other parts of chicken for this recipe?

Yes, boneless, skinless chicken thighs can be used. Pound them thin to ensure even cooking and follow the same steps for best results.

Is there a non-alcoholic substitute for Irish whiskey?

You can use apple cider or white grape juice with a splash of vinegar as a substitute, though the flavor will be different. Alternatively, non-alcoholic whiskey-flavored beverages can work in a pinch.