Sunday, June 7, 2009

Gaelic Chicken in an Irish Whiskey Cream Sauce



I got this recipe from the chef at an Irish pub called the "Pig n' Thistle" in New York City. I shared my Strawberry Cake recipe with him in exchange for this wonderful chicken dish. It became a hit at Randalla's restaraunt.




1/4 Cup Seasoning Mix for Chicken- Maggi Chicken Flavor Bouillon- Found at Walmart- Mexican Isle

Gaelic Sauce:
1 Large Package Sliced Mushrooms
1/4 Cup Olive Oil
1/4 Cup - 1/2 cup Irish Whiskey
5 Tablespoons Flour
2 Tablespoons Chicken Base or 2 T of Maggie Powdered chicken Bouillon
3 Cups Heavy Cream
4-6 Boneless, Skinless Chicken Breasts
Fresh chopped parsley



Generously coat skillet with olive oil. Sprinkle chicken with seasoning mix. Cook turning frequently. Chicken should not be very brown. Cook slow so that chicken will be tender. Remove from heat.
Sauce: Add olive oil, heat and add mushrooms, and cook until mushrooms are almost tender. On low heat, add flour and cook for two- three minutes, stirring constantly allowing the flour to cook. Add bourbon, stirring and cooking for two minutes. Add heavy cream and cook until thick and creamy stirring constantly to prevent sticking and burning. Do not let come to a boil. Plate chicken and spoon sauce over, sprinkle with fresh parsley. WONDERFUL!!!
Note: Be careful when adding whiskey, as it can ignite, always safe to remove from heat when adding alcohol.

2 comments:

  1. I had this at the Tilted Kilt in Orlando. It was to die for!!! Loved it! So glad I found this recipe. Enjoy!

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  2. Presentation: mine was served over two piggy back large scoops of mashed potatoes. Two chicken breasts were leaning against the sides of the potatoes and then it was drenched in the whiskey cream sauce which flooded the plate while mushrooms did the backstroke through the thick wonderful sauce.

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