Chicken Breasts or Turkey Cutlets With Irish Whiskey Sauce

A quick sauté of the chicken,  finished in the oven, make a simple pan sauce and you have dinner!  Turkey cutlets are excellent too!

DSC_6905 nx2Makes 6 Servings

3 large boneless, skinless chicken breasts, halved
or 6 Turkey cutlets
1 – 2 Tbsp. chopped fresh rosemary
Salt & pepper
EVOO & butter

For the Sauce:

1 head of garlic, roasted & pureed
1 to 1 ½ cups of chicken stock, low salt or homemade**
1/3 cup of Irish whiskey
2 to 4 Tbsp. stoneground Dijon mustard (to your taste)
½ to 1 cup whipping cream (I like Avalon brand)
Salt & pepper to taste

Place the head of garlic on a piece of tin foil; drizzle with EVOO. Wrap up & place in a preheated 350 F oven for approximately 45 minutes or until very soft. Remove from the foil, cool then remove cloves from their skin; place on a small plate & mash with a fork. Set aside until ready to make the sauce.

Preheat the oven to 375 F.

Pound chicken with a mallet until the breasts are somewhat flattened & of equal depth; season with chopped rosemary & salt & pepper. In a large sauté pan, over medium heat, melt 1 Tbsp. each butter & EVOO. Sauté chicken until golden on both sides, remove to a baking sheet & place in the oven for approximately 10 minutes.  Check to ensure the chicken is done by cutting a small slit into the thickest part of the chicken to make sure no pink remains but is still nice & juicy.

A tip for prepping this ahead a bit would be to brown the chicken, place on a baking sheet, then finish in the oven at 375 F until cooked through.

To Make the Sauce:

Deglaze the sauté pan with the whiskey, scraping up any brown bits. Boil until reduced by half, then add 1 to 1 ½ cups of stock, depending on how much sauce you want. Bring back to the boil; reduce by half. Add whipping cream, starting with ½ cup, this should be enough unless you really like lots! Just before serving whisk in the garlic puree & the stoneground mustard, season to taste with salt & pepper & a bit more chopped rosemary. Place the chicken breasts on either warmed individual serving plates, top with the sauce or for family style, serve on a large platter.

I really like serving things family style these days, it’s so much more casual!

A nice accompaniment would be a barley pilaf.  For the recipe for the pilaf, click here.  I also really like to  serve the chicken with Colcannon, for the recipe, click here.

To Make your own stock, click here.

Phyllis Signature

Comments

    • Thanks Sue…you should make it, pretty easy peasy! Properly cooked, juicy chicken breasts, gotta love it! You can substitute the Irish for Scotch whiskey, heck if you want to chance it rye might even work…who knows!

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