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I love a good one pot dish and this one is great at keeping the dish count low. I know for presentation it seems like a chicken breast is nicer, but if I make this again for us I’ll dice up the chicken to keep it a little more moist and quicker cooking time.  

Chicken in Jack Daniels Cream Sauce

(Adapted from Spicy Southern Kitchen)

 

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6 boneless, skinless chicken breasts

salt and pepper

2 tablespoons butter

2 tablespoons vegetable oil   

½ cup Jack Daniel’s Whiskey

3 large shallots, chopped (or 1 onion)

¼ teaspoon dried thyme

¼ cup minced fresh parsley

¼ cup water

1 cup heavy cream

2 teaspoons cornstarch

1 tablespoon water

 

Season both sides of chicken with salt and pepper.

 

Heat butter and oil in a large pan. Add chicken and brown on both sides.

 

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Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.

 

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Add shallots and cook for 1 minute.

 

Add thyme, parsley, and ¼ cup water. Cover pan and cook over low heat for 25 minutes.

 

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Transfer chicken to a plate and add the cream to the pan.

 

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Mix the cornstarch and 1 tablespoon water together in a small bowl. Add to sauce. Simmer sauce until thickened. Season to taste with salt and pepper.

 

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Return chicken to pan and remove from heat.

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