Irish Drunken Chicken in Whiskey Cream Sauce

Name: Irish Drunken Chicken in Whiskey Cream Sauce
Cuisine: European, British
Ingredients: 2 Chicken Breasts, split and thinly pounded out into cutlets; 1 tsp Kosher salt; 1 tsp Black pepper; 1 cup all purpose flour, light dusting; 4 tbsp butter; 2 tbsp olive oil; .5 cup Irish stout (Guinness); .5 cup Irish whiskey; 2 tbsp stone ground mustard; 2 tbsp honey; 1 tbsp granulated garlic; 2 tsp kosher salt; 2 tsp black pepper; 2 tbsp butter; 2 tbsp all purpose flour; 4 oz Irish whiskey; 1 cup chicken broth; 1.5 cups heavy cream; 2 tbsp white balsamic vinegar; 2 tsp chives; 1 tsp kosher Salt; 1 tsp black pepper

3 steps

Updated at: Sat, 14 Mar 2026 22:27:17 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories559.2 kcal (28%)

Total Fat35.4 g (51%)

Carbs22.8 g (9%)

Sugars7.3 g (8%)

Protein19.7 g (39%)

Sodium1171 mg (59%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

For the Chicken: Slice the chicken breasts in half, then pound them out with a tenderizing mallet till even and thin between two pieces of plastic cling film. If they get too big, cut them in half again, 2 extra large chicken breasts may yield you 8 pieces.

Step 2

For the Marinade: In a gallon re-sealable bag, combine all the ingredients and chicken then marinate in refrigerator for 4 and up to 24 hours. Remove from refrigerator and allow to reach room temperature, about 1 hour. Drain well and pat dry. Season the chicken on both sides with salt and pepper. Dust each side with flour also. In a large skillet over medium-high heat on the stove, melt the butter and oil together. When the oil is hot and shimmering in the pan, place 3-4 pieces of chicken in it and cook till golden brown on both sides. Repeat until all the chicken has been seared, removing the browned chicken to a plate and reserving until needed.

Step 3

For the Cream Sauce: In the same skillet, add the butter and flour to it and whisk together to form a roux, cook for 2-3 minutes. Deglaze the pan with the Irish Whiskey. Whisk in the chicken broth, heavy cream, vinegar, salt, pepper, and chives (save some chives for on top before serving). Cook the sauce, stirring often until it thickens slightly. Return the chicken with any juices it released back to the pan and simmer for 10-15 minutes longer until the sauce is luscious and clinging to the chicken. Garnish with reserved chives and serve over rice, pasta, or with potatoes.