Whiskey Chicken with Mushrooms is a delicious savory meal that sounds difficult and exotic. However, if you have a bottle of whiskey and some chicken breasts, this is a fairly easy meal to assemble.
One of the details of making Whiskey Chicken with Mushrooms is to turn off the heat with you add the whiskey. Professional chefs are accustomed to the flare and fire of flaming alcohol, but as a home cook this might freak you out. Thankfully, alcohol evaporates whether it catches on fire or not. The whiskey imparts great flavor, but the alcohol should and will be burned off during the cooking process. Simply turn off your burner and then add the whiskey. There is no opportunity for the alcohol to ignite if the burner is off. No freaking out!
Serve with Pasta
I served this Whiskey Chicken with Mushrooms over a wide papparadelle pasta. You want to serve a side dish that soaks up all that wonderful sauce. Rice, quinoa, pasta or potatoes are all good thoughts. You could also opt to slice the chicken breasts after they are cooked and toss the chicken with sauce with cooked pasta. A great creamy pasta dish that everyone will love!
Super Delicious Sauce
Although I love this Whiskey Chicken with Mushrooms, I love the sauce even more. Next time I make it, I may work on doubling the sauce ingredients. I wanted more sauce! Actually, I always love more sauce, so this is a lifelong predicament. The struggle is real!
Whiskey Chicken with Mushrooms is a great take along dish for potlucks. Leftover are a delight! I would only freeze this dish if you don’t add the mushrooms, or if you are like me, you have eaten all of the mushrooms. Serve with a lemon wedge so everyone gave top with a squeeze of extra flavor. Super yummy!
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