The perfect dinner party dish if you're looking to impress your guests but with as little effort as possible. The sauce with a slight hint go whiskey feels grown up and decadent but at the same time comforting and satisfying.
Give this recipe a go and let me know what you think...!
Prep time 10mins
Cooking time 30mins
2 chicken breast, sliced in to half cutlets and flattened
2tbsp plain flour, seasoned with 1/4 tsp of salt & pepper and 1/2tsp garlic powder
1tbsp of butter
1.5tbsp olive oil
1 brown onion, finely diced
75ml of whiskey
250ml chicken stock
1tsp Dijon mustard
2tbsp crème fraiche
2tbsp freshly chopped parsley
Heat a sauté pan on a medium heat and add the butter and oil, meanwhile coat the sliced chicken portions in the season flour, coat well.
Once the butter has melted put the coated chicken in and cook on both sides until golden and cooked through, this should take around 5mins on each side but will depend on how thick your breasts are, please make sure they’re cooked through before consuming. Once cooked remove and set aside on a clean plate.
To the same pan add the diced onion and a splash of water to deglaze the pan, cook the onions until beggining to soften then add the whiskey, turn the heat up to cook off some of the alcohol, cook until the liquid is around half the volume.
Next add the chicken stock, cook again until the liquid has halved.
Turn the heat down and add the mustard and crème fraiche, be careful to not heat the crème fraiche too high or the sauce will split.
Mix well and then re add the chicken, cook gently for around 5 mins, as long as the chicken is cooked through taste the sauce and adjust the seasoning if required, finish with the chopped parsley.
Serve over mash or rice with some lovely green veggies. (And a whiskey cocktail 😝)
