Irish Whiskey Cream Chicken for Cozy Winter Dinners
This Irish Whiskey Cream Chicken recipe features tenderized chicken cutlets cooked to golden perfection and simmered in a luscious creamy sauce infused with Irish whiskey, white balsamic vinegar, and fresh chives. Perfect for cozy winter dinners, this dish delivers rich, comforting flavors that pair wonderfully with rice, pasta, or potatoes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Irish
Ingredients
Scale
For the Chicken:
- 2 pounds chicken breast, cut in half and thinly pounded into cutlets
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- All-purpose flour, for dusting
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
For the Cream Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 4 ounces Irish whiskey
- 1 cup chicken broth
- 1 ½ cups heavy cream
- 2 tablespoons white balsamic vinegar
- Kosher salt, to taste
- Fresh cracked black pepper, to taste
- 2 teaspoons chives, plus more for garnish
Instructions
- Prepare Chicken Cutlets: Slice the chicken breasts in half and pound each piece between two sheets of plastic cling film until they are thin and even. If the pieces become too large, cut them in half again. Season both sides with kosher salt and fresh cracked black pepper, then dust lightly with all-purpose flour.
- Sear the Chicken: Heat a large skillet over medium-high heat and melt 4 tablespoons of unsalted butter together with 2 tablespoons olive oil. When the oil is hot and shimmering, add 3-4 pieces of chicken and cook until golden brown on both sides, about 2-3 minutes per side. Remove the browned chicken to a plate and repeat until all pieces are cooked.
- Make the Roux: In the same skillet, add 2 tablespoons unsalted butter and 2 tablespoons flour. Whisk constantly to form a roux and cook for 2-3 minutes to eliminate the raw flour taste.
- Deglaze with Whiskey: Carefully pour in 4 ounces of Irish whiskey to deglaze the pan, scraping any browned bits from the bottom. Whisk until combined.
- Add Liquids and Seasonings: Whisk in 1 cup chicken broth, 1 ½ cups heavy cream, and 2 tablespoons white balsamic vinegar. Season with kosher salt and fresh cracked black pepper to taste. Stir in 2 teaspoons chopped chives, reserving some chives for garnish.
- Simmer the Sauce: Cook the sauce over medium heat, stirring often, until it thickens slightly and becomes creamy.
- Finish the Chicken: Return the seared chicken and any accumulated juices back to the skillet. Simmer gently for 10-15 minutes, allowing the sauce to thicken further and cling to the chicken.
- Serve: Garnish with reserved chives and serve hot over rice, pasta, or your choice of potatoes.
Notes
- Tenderizing the chicken cutlets ensures even cooking and a more enjoyable texture; use a mallet or an alternative like a wine bottle if needed.
- Taste the sauce before serving and adjust salt or vinegar to balance the flavors perfectly.
- Finishing the chicken in the sauce is key for melding flavors; sear only until lightly browned, then cook fully in the sauce.
- For gluten-free, substitute flour with cornstarch dusting and use cornstarch slurry for the sauce thickening.
- Substitute regular butter for Irish butter if desired, though Irish butter adds authenticity.
- Use any affordable Irish whiskey for the sauce; small airplane bottles work well if you don’t drink regularly.
- White balsamic vinegar is preferred for its mild sweetness, but apple cider vinegar or lemon juice can be used as alternatives for acidity.
- Chicken thighs or bone-in breasts can be used instead of chicken breasts for different texture and flavor.