Chicken Breasts in Irish Cream
- 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
- Place chicken pieces between sheets of plastic wrap.
- With flat side of mallot, pound lightly.
- Sprinkle with salt and pepper.
- In a skillet, melt 1 tbsp (15 ml) butter over medium-high heat.
- Add onion and just enough chicken to fill pan without crowding.
- Cook about 3 minutes, turning once, until chicken is brown.
- Remove chicken and keep warm.
- Repeat steps until all chicken is cooked.
- To the skillet, add Irish whiskey.
- Scrape up brownings.
- Boil 1 to 2 minutes until liquid evaporates.
- Add juices collected from cooked chicken, whipping cream, and tarragon leaves.
- Boil until thickened, 3 to 5 minutes.
- Reheat chicken to serving temperture.
- Remove chicken to serving platter.
- Spoon sauce over chicken.
- Garnish as desired.
- Good served with: Buttered noodles, steamed baby carrots, chilled white wine, if desired.