1,000 Days of Chaos: Culinary Curiosity

Whiskey Chicken

This is an old *new* recipe. It is one of the first ones I tried when I started the new recipes and I have made it a good four times since October. It's delicious and J LOVES it! This is the tweaked recipe I make. It is not by any means a "healthy" meal. But sometimes it is ok to splurge.

First things first. Get in the mood with a little "Whiskey River," Willie Nelson style.

Preparation: 20-25 min
Cook time: 20-25 min

Ingredients

1 1/2 lbs of Boneless Skinless Chicken Breast
1 tsp. Salt
1/2 tsp. Fresh Ground Pepper
4 tbsp Butter or Margarine
2 tbsp minced Green Onion
1 small Sweet Onion Minced
1.5 Cups Whipping Cream
1.5 Cups Chicken Stock
1/4 Cup Irish Whiskey
1 tsp. Tarragon Leaves

Preparation:

1.) Place chicken pieces between sheets of plastic wrap. With the flat side of mallet, pound lightly. Make the chicken as thick or thin as you like, just please adjust the cook times accordingly. Sprinkle with salt & pepper.

2.) In a large skillet, melt 2 tbsp of butter until pan is hot but don't brown the butter {{med high heat}}. Place just enough chicken into the pan without crowding. Don't let the chicken touch {{that is how the pan gets all watered and it wont let the chicken brown}}. Cook 3-5 minutes until chicken is browned. Remove chicken to a warm place. Repeat until all the chicken is cooked.

3.) After last chicken is done, turn heat down to medium low. Add whiskey, green onion and onion and use a whisk to scrape the bottom of the pan. The whiskey will boil up a bit and then reduce. Now add the chicken stock, the drippings from the chicken you set aside, the tarragon and the whipping cream, stirring as you add. Boil 3 to 5 minutes.

4.) Place chicken in pan with sauce and coat each piece. Let boil for a few more minutes to reheat the chicken. Serve chicken over egg noodles, spooning sauce over them. Garnish with fresh green onion.

This dish is SO good! It even looks good cooking!!