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Irish Chicken in Whiskey Cream Sauce Recipe

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★★★★★

4.9 from 133 reviews

This Irish Chicken in Whiskey Cream Sauce is a comforting and rich dish featuring tender chicken cutlets cooked to golden perfection and smothered in a luscious whiskey-infused cream sauce. The sauce is made with a flavorful roux, Irish whiskey, chicken broth, heavy cream, and a touch of white balsamic vinegar, finished with fresh chives for a vibrant touch. Perfect served over rice, pasta, or potatoes for a hearty meal.

Ingredients

Scale

Chicken

  • 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

Searing and Sauce Base

  • 4 tablespoons Unsalted Butter
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour

Sauce Liquids and Seasonings

  • 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

Instructions

  1. Prepare the Chicken: Slice the chicken breasts in half and place them between two sheets of plastic cling film. Pound them thin and even using a tenderizing mallet. If the pieces become too large, cut them in half again, potentially yielding up to 8 pieces from 2 extra-large breasts.
  2. Season and Flour: Season both sides of the chicken cutlets with kosher salt and freshly cracked black pepper. Lightly dust each side with all-purpose flour, shaking off any excess.
  3. Sear the Chicken: Heat a large skillet over medium-high heat and melt 4 tablespoons of unsalted butter with 2 tablespoons of olive oil until the oil is hot and shimmering. Add 3 to 4 chicken pieces to the pan and cook until they develop a golden brown crust on both sides. Remove the cooked chicken to a plate and repeat with the remaining pieces, reserving all chicken until later.
  4. Make the Roux: In the same skillet, add 2 tablespoons of unsalted butter and 2 tablespoons of flour. Whisk constantly and cook the mixture for 2 to 3 minutes until it forms a smooth roux, which will act as the thickening base for the sauce.
  5. Deglaze the Pan: Pour in 4 ounces of Irish whiskey to deglaze the skillet, scraping up any browned bits from the bottom of the pan. This adds rich flavor to the sauce.
  6. Add Liquids and Seasonings: Slowly whisk in 1 cup of chicken broth, 1 ½ cups of heavy cream, and 2 tablespoons of white balsamic vinegar. Season the sauce with salt, freshly cracked black pepper, and stir in 2 teaspoons of chopped chives, reserving some chives for garnish.
  7. Thicken the Sauce: Continue cooking the sauce over medium heat, stirring frequently, until it thickens slightly and becomes luscious.
  8. Simmer Chicken in Sauce: Return the seared chicken along with any juices released back into the skillet. Simmer on low heat for 10 to 15 minutes until the chicken is cooked through and the sauce clings beautifully to the meat.
  9. Garnish and Serve: Sprinkle reserved chives over the top for freshness. Serve the Irish chicken over your choice of rice, pasta, or potatoes to complete the meal.

Notes

  • For best results, use fresh Irish whiskey to impart authentic flavor.
  • Carefully monitor the heat while making the roux to avoid burning the flour.
  • Adjust seasoning at the end to taste, as the sauce thickens and flavors concentrate.
  • This dish pairs wonderfully with mashed potatoes or buttered egg noodles.
  • Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently.

Keywords: Irish chicken, whiskey cream sauce, creamy chicken cutlets, Irish whiskey recipe, stovetop chicken dish

Find it online: https://dailysimplerecipe.com/irish-chicken-in-whiskey-cream-sauce-recipe/