Chicken with Whiskey Cream Sauce

Ingredients:

Directions:

1. Heat oil in a large skillet over medium-high heat.
2. Season both sides of the chicken with salt and pepper and place in the skillet. Cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached.
3. Remove to a plate and cover with foil to keep warm.
4. Reduce the heat to medium and add the onion. Sauté for 1-2 minutes or until translucent.
5. Add the garlic and cook until fragrant.
6. Very carefully pour in the Irish whiskey and stir to combine. Scrape any bits from the bottom. Simmer for 5 minutes or until slightly reduced.
7. Add the chicken broth and continue to simmer for another 5 minutes.
8. Reduce the heat to low and whisk in the heavy cream. Add the Dijon and thyme and whisk to combine. Bring to a simmer and let cook for 3-4 minutes to thicken. If the sauce does not thicken to your liking, combine 1 Tbsp cornstarch with 1 Tbsp water and whisk into the sauce while simmering.
9. Add the butter and stir until melted.
10. Add the chicken back to the skillet and spoon the sauce over them. Continue to cook and simmer for 3-4 minutes to reheat the chicken and allow it to absorb the flavors.
11. Serve warm with a generous spoonful of the sauce over the top and a sprinkling of parsley. Enjoy!