Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 cup whiskey
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook until golden and cooked through, about 6-8 minutes per side. Remove and set aside.
- In the same skillet, add chopped onion and cook until translucent. Add garlic and sauté for 1 minute.
- Pour whiskey into the skillet to deglaze, scraping up any browned bits, and cook for 2-3 minutes to reduce slightly.
- Add heavy cream, Dijon mustard, and thyme. Stir well and simmer until the sauce thickens, about 5 minutes.
- Return chicken to the skillet, spoon sauce over, and cook for an additional 2 minutes to reheat.
- Garnish with chopped parsley and serve hot with your favorite sides.
Notes
- Adjust the whiskey amount for a stronger or milder flavor.
- Serve with mashed potatoes or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Irish
- Diet: Dairy
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 550 Kcal
- Sugar: 3g
- Sodium: 420mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg