Irish Chicken in Creamy Thyme Sauce
This dish features tender chicken breasts cooked in a rich and creamy whiskey sauce, infused with thyme and garlic. It's a comforting meal perfect for any occasion.
Ingredients
- 4 pieces boneless skinless chicken breasts
- to taste Salt
- to taste freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1 cup non-alcoholic Irish whiskey substitute or chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh parsley chopped (for garnish)
- 1 cup chicken broth
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons water optional, for cornstarch slurry
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown.
- Transfer chicken to a plate and set aside.
- In the same skillet, reduce heat to medium, add butter, onion, and garlic, and sauté for 3-4 minutes until translucent.
- Deglaze with the whiskey substitute or chicken broth, scraping the skillet, and simmer for 2-3 minutes.
- Stir in chicken broth, heavy cream, mustard, and thyme, and simmer for 5 minutes.
- If desired, mix cornstarch with water to create a slurry and add to the sauce, cooking for another 2-3 minutes until thickened.
- Return chicken to the skillet, coating with sauce, and simmer for an additional 2-3 minutes.
- Serve hot, garnished with parsley.
Notes
Serve with mashed potatoes or crusty bread to soak up the sauce.