Irish Chicken in Whiskey Cream (Printable Page)

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Spices

02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper

→ Oils and Fats

04 - 1 tablespoon olive oil
05 - 2 tablespoons butter

→ Vegetables

06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced

→ Liquids

08 - 1/2 cup Irish whiskey
09 - 1 cup heavy cream
10 - 1/4 cup chicken broth

→ Condiments

11 - 1 teaspoon Dijon mustard

→ Seasonings

12 - 1/2 teaspoon paprika
13 - 1/2 teaspoon dried thyme

→ Garnish

14 - 1 tablespoon chopped fresh parsley

# How to Make It:

01 - Season the chicken breasts with salt and black pepper on both sides.
02 - Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, until golden brown. Remove from the skillet and set aside.
03 - In the same skillet, melt the butter and add the chopped onion. Sauté for 2–3 minutes until translucent. Add the minced garlic and cook for another 30 seconds.
04 - Pour in the Irish whiskey, stirring to deglaze the pan. Let it simmer for 2 minutes to allow the alcohol to cook off.
05 - Stir in the heavy cream, Dijon mustard, paprika, thyme, and chicken broth. Bring the mixture to a gentle simmer.
06 - Return the chicken breasts to the skillet, coating them in the creamy sauce. Cover and cook for 10 minutes, or until the chicken is cooked through.
07 - Remove from heat, garnish with fresh parsley, and serve warm.

# Helpful Tips:

01 - Serve this decadent dish over mashed potatoes, alongside steamed vegetables, or with warm crusty bread to soak up every drop of the velvety sauce.

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