Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup Irish whiskey or bourbon
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 teaspoon fresh thyme or ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Start by seasoning the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear chicken until golden brown on both sides, then remove and set aside.
- In the same skillet, sauté diced onion until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Pour in Irish whiskey, scraping the bottom of the pan to loosen browned bits. Simmer and reduce by half, about 5 minutes.
- Stir in Dijon mustard and thyme. Lower the heat, then slowly add heavy cream, stirring constantly. Simmer until the sauce thickens slightly, about 3-5 minutes.
- Return chicken to skillet, spoon sauce over, cover, and cook on low for another 10 minutes or until fully cooked (internal temperature 165°F). Ensure the chicken is tender and flavorful.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop over low heat, stirring occasionally. For best results, reheat the cooked chicken separately.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
- Diet: Dairy, Nut free
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 150 mg