Irish Chicken in Whiskey Cream Sauce

A delightful dish featuring tender chicken breasts in a creamy sauce infused with Irish whiskey, garlic, and fresh parsley.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size servings

4 pieces chicken breasts Boneless, skinless recommended
1 cup Irish whiskey Use a high-quality Irish whiskey
2 cloves garlic, minced
1 cup heavy cream For a lighter version, substitute half with Greek yogurt or sour cream
to taste Salt and pepper
2 tablespoons olive oil For cooking
optional Fresh parsley for garnish Chopped

In a large skillet, heat olive oil over medium heat.
Season the chicken breasts with salt and pepper, then add them to the skillet and cook until browned on both sides and cooked through.
Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for a minute until fragrant.
Pour in the Irish whiskey and let it simmer for a few minutes to reduce slightly.
Stir in the heavy cream and mix well, cooking until the sauce thickens.

Serve over mashed potatoes or with crusty bread, and garnish with fresh parsley if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of cream or broth as needed.