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!Print
Whiskey Chicken with Mushrooms for the best supper
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
3lbs. boneless skinless chicken breasts (1.5kg)
Kosher salt as needed
Pepper as needed
3 tbsp. olive oil (45ml)
1 tbsp. butter (14g)
1 medium onion, chopped
2 cups sliced mushrooms (176g)
3 cloves garlic, minced
½ cup Irish whiskey (120ml)
1 ½ cups chicken broth (360ml)
1 cup heavy cream (240ml)
2 tsp. flour (5g)
Chopped fresh parsley
Season the chicken breasts with kosher salt and pepper.
Place a cast iron skillet over medium high heat. When the pan is hot, add the olive oil. Add the chicken breasts and sear until well browned. When the chicken is golden and releases from the pan, flip them over and brown on the other side. When both sides are brown, remove the chicken to a plate and set aside.
Turn the heat down to medium and add the butter. Add the chopped onions and sauté for 2 to 3 minutes until softened and translucent. Add the sliced mushrooms and sprinkle with a bit of kosher salt. Sauté for about 5 minutes until the mushrooms are tender.
Add the minced garlic and cook for another minute over medium high heat until the garlic is fragrant. Remove the pan from the heat and add the whiskey. Stir and then return to a low heat for 2 minutes. Stir in the chicken broth and the heavy cream.
In a small bowl or cup, stir together the flour and 4 tsp. water (20ml) until it is a smooth paste. Add the flour mixture to the sauce and quickly stir to combine. Bring the sauce to a simmer to thicken. Add the chicken breasts back to the pan along with any juices on the plate. Season to taste with salt and pepper.
Finish the sauce with the fresh lemon and chopped fresh parsley.