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Chicken in an Irish Whiskey Cream Sauce
Boneless chicken breasts lightly floured, pan fried; then topped with chives and a buttery Irish Whiskey Cream Sauce.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 20 min🔥 Cook: 20 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- skillet
- pan
- casserole dish
📝 Preparation Steps
1
For the Chicken
2
Preheat oven to 350 degrees F.
3
Add the flour to a bowl; then dredge each piece of chicken in the flour and place on a plate until you're ready to fry. Repeat for all pieces.
4
Add the butter and oil to a large skillet and heat over medium high heat until the butter melts.
butter1 tablespoon
5
Next, add as many pieces of chicken to the pan as you can without crowding and cook ⏱️ 2-3 minutes per side until no longer pink. When the chicken is cooked, place them in an oven safe casserole dish. (You can overlap the pieces slightly, but make sure the dish is large enough that you're not stacking the chicken).
6
Pour the cream sauce over the chicken; then place the dish in the oven for ⏱️ 15-20 minutes until the sauce is bubbling; then serve.
7
For the Irish Whiskey Cream Sauce
8
In the same skillet, add the butter, allow to melt; then add the flour and stir forming a roux.
butter1 tablespoon
9
Deglaze the pan with the Irish Whiskey; then add the chicken broth, heavy cream, chives, salt and pepper. Mix and cook until the sauce thickens slightly.
dried chives2 teaspoons
Nutrition Facts
calories
423 kcal
fat Content
25 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
416 mg
protein Content
27 g
trans Fat Content
0.4 g
cholesterol Content
120 mg
carbohydrate Content
11 g
saturated Fat Content
12 g
unsaturated Fat Content
11 g
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