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)
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.
Add the Jack Daniels and carefully ignite. Shake the pan until the flames go out.
Add shallots and cook for 1 minute.
Add thyme, parsley, and ¼ cup water. Cover pan and cook over low heat for 25 minutes.
Transfer chicken to a plate and add the cream to the pan.
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.
Return chicken to pan and remove from heat.
