Chicken With Irish Whiskey Sauce
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1/4 stick butter
- 1 tablespoon flour
- 1 cup half and half
- 1/4 cup chicken broth
- 1 tablespoon Irish whiskey
- 1 bay leaf
- 1 teaspoon black pepper
- 1/2 teaspoon basil
- 1/2 teaspoon chervil
- 1/2 teaspoon thyme
- 1/4 teaspoon crumbled rosemary
- 16 asparagus spears, freshly cooked and plunged in ice water
- 4 boneless skinless chicken breast halves, pounded
- 8 tablespoons grated Swiss cheese
Preheat oven to 350 degrees F. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in the half and half, broth and whiskey. Reduce heat to low. Add bay leaf, pepper, basil, chervil, thyme and rosemary and stir until thickened, about 8 minutes. Meanwhile, arrange 4 asparagus spears lengthwise over each chicken breast. Top each with 2 tablespoons sauce and 1 tablespoon cheese. Roll chicken up lengthwise and arrange seam side down in buttered ovenproof dish. Bake chicken until opaque, about 25 minutes. Rewarm remaining sauce. Discard bay leaf. Transfer chicken to platter and pour sauce over. Sprinkle with remaining cheese. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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