Although I’m not particularly fond of whisky as a drink, I absolutely love it in cooking. It has a wonderfully intense aroma and flavour, along with an irresistible sweetness. In this dish, it pairs beautifully with Portobello mushrooms, while the sour cream added at the end brings everything together in a creamy, fragrant medley of flavours. It’s the perfect dish to serve at your festive table!
Chicken with mushrooms and whisky
Although I’m not particularly fond of whisky as a drink, I absolutely love it in cooking. It has a wonderfully intense aroma and flavour, along with an irresistible sweetness. In this dish, it pairs beautifully with Portobello mushrooms, while the sour cream added at the end brings everything together in a creamy, fragrant medley of flavours. It’s the perfect dish to serve at your festive table!
Ingredients
- 50 grams 3 Tbsp unsalted butter
- ¼ cup olive oil
- 700 grams skinless chicken breast cut into strips
- 1 medium onion finely chopped
- 2 garlic cloves crushed
- 500 grams Portobello mushrooms or any mushrooms of your choice, sliced
- ½ Tbsp flour
- ¾ cup whisky
- 1 Tbsp honey
- 1 tsp paprika
- 1 Tbsp Dijon mustard
- ½ cup fresh parsley finely chopped
- 4 Tbsp sour cream
- Salt and freshly ground black pepper
Instructions
- Place the chicken in a bowl and season with salt and pepper.
- In a large saucepan, melt the butter with the olive oil over high heat. Add the chicken in batches and sauté for 2–3 minutes, until golden brown. Be careful not to overcook it, as we don’t want it to dry out or cook through completely at this stage. We simply want to give it some colour. Remove the chicken from the pan and set aside.
- In the same pan, add the onion and sauté, stirring, until it begins to brown. Add the garlic and stir. Add the mushrooms and cook for 5 minutes, stirring occasionally. Sprinkle the flour over the mushrooms and stir well.
- Return the chicken to the pan and pour in the whisky. Bring to a boil, then add the honey, paprika, mustard and parsley. Allow everything to simmer for 2–3 minutes, until the sauce begins to thicken slightly. If it becomes too thick, add a little water.
- Stir in the sour cream and remove the pan from the heat. Taste and adjust the seasoning with additional salt or pepper, if needed.
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