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To make Irish Chicken in Whiskey Cream Sauce, you need simple yet tasty ingredients. Start with four boneless, skinless chicken breasts. Season them with salt and pepper to enhance their flavor. You will also need two tablespoons of olive oil for cooking. A medium onion, finely chopped, adds depth to the dish. Three cloves of minced garlic bring a fragrant touch. For the sauce, one cup of chicken broth and half a cup of Irish whiskey are essential. If you prefer a non-alcoholic option, you can use apple cider instead. One cup of heavy cream makes the sauce rich and creamy. Two teaspoons of Dijon mustard add a zesty kick. Don’t forget one cup of sliced mushrooms, preferably cremini, and two tablespoons of fresh parsley for garnish. Finally, add fresh thyme leaves for a hint of earthiness.

Irish Chicken in Whiskey Cream Sauce

Elevate your dinner with this irresistible Irish Chicken in Whiskey Cream Sauce! This flavorful delight combines tender chicken, rich whiskey, and creamy goodness to create a dish that's perfect for any occasion. Discover easy steps to prepare, ingredient variations, and tips for a stunning presentation. Whether you're cooking for family or friends, this recipe is bound to impress. Click to explore the full recipe and transform your meal into a culinary masterpiece!
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Ingredients
  

4 boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup chicken broth

1/2 cup Irish whiskey (substitute with apple cider for a non-alcoholic option)

1 cup heavy cream

2 teaspoons Dijon mustard

1 cup mushrooms, sliced (preferably cremini)

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

2 tablespoons fresh parsley, chopped, for garnish

Instructions
 

Season the chicken breasts with salt and pepper on both sides.

    In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear until golden brown, about 5-7 minutes per side. Once cooked through, remove from the skillet and set aside.

      In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.

        Stir in the minced garlic and sliced mushrooms and cook for an additional 5 minutes, until the mushrooms are softened.

          Carefully add the chicken broth and replace the substitute whiskey (or apple cider) to the skillet. Bring to a simmer and cook for 3-4 minutes to reduce slightly.

            Lower the heat and stir in the heavy cream and Dijon mustard, mixing well. Let it gently simmer for about 5 minutes to thicken.

              Add the thyme and return the chicken breasts to the skillet, spooning the sauce over them. Let simmer for another 5 minutes to allow the flavors to meld.

                Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                    - Presentation Tips: Serve the chicken on a warm plate, drizzled with the creamy sauce, and accompanied by buttery mashed potatoes or fresh bread for dipping. Top with additional parsley for a vibrant finish.