Chicken Breasts in Irish Cream Recipe

Name: Chicken Breasts in Irish Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 lbs (.7 kg). boned, skinned chicken breasts, halved; 1 tsp (5 ml). salt; 1/2 tsp (2 ml). freshly ground pepper; 4 Tbsp (60 ml). butter or margarine; 2 Tbsp (30 ml). minced green onion; 2 Tbsp (30 ml). Irish whiskey; 1 Tbsp (15 ml). fresh lemon juice; 1 cup (225 ml) whipping cream; 1 tsp (5 ml). dried tarragon leaves; chopped parsley or green onions, for garnish; paper-thin lemon slices, for garnish, optional

Servings: persons

1-1/2 lbs (.7 kg). boned, skinned chicken breasts, halved
1 tsp (5 ml). salt
1/2 tsp (2 ml). freshly ground pepper
4 Tbsp (60 ml). butter or margarine
2 Tbsp (30 ml). minced green onion
2 Tbsp (30 ml). Irish whiskey
1 Tbsp (15 ml). fresh lemon juice
1 cup (225 ml) whipping cream
1 tsp (5 ml). dried tarragon leaves
chopped parsley or green onions, for garnish
paper-thin lemon slices, for garnish, optional

1
Place chicken pieces between sheets of plastic wrap.
2
With flat side of mallot, pound lightly.
3
Sprinkle with salt and pepper.
4
In a skillet, melt 1 tbsp (15 ml) butter over medium-high heat.
5
Add onion and just enough chicken to fill pan without crowding.
6
Cook about 3 minutes, turning once, until chicken is brown.
7
Remove chicken and keep warm.
8
Repeat steps until all chicken is cooked.
9
To the skillet, add Irish whiskey.
10
Scrape up brownings.
11
Boil 1 to 2 minutes until liquid evaporates.
12
Add juices collected from cooked chicken, whipping cream, and tarragon leaves.
13
Boil until thickened, 3 to 5 minutes.
14
Reheat chicken to serving temperture.
15
Remove chicken to serving platter.
16
Spoon sauce over chicken.
17
Garnish as desired.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1-1/2 lbs (.7 kg). boned, skinned chicken breasts, halved, 1 tsp (5 ml). salt, 1/2 tsp (2 ml). freshly ground pepper, 4 Tbsp (60 ml). butter or margarine, and more.

Yes, Chicken Breasts in Irish Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts in Irish Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions