Chicken Flambé with Jack Daniels Cream Sauce

Doing a Flambé recipe has been on my to do list for quite some time, so when I saw this Chicken Flambé with Jack Daniels Cream Sauce recipe I decided to fire up the kitchen. Well, it was not as intense as I thought it would be, but the end result was very good. The sauce is reach and creamy, and the chicken breasts are tender and delicious.

If you’ve wanted to try a Flambé recipe give this one a try – it’s simple and delicious.

I used an electric stove for this recipe if you using open flame you might want to remove the pan from the burner before you ignite it – this can get pretty intense because flames can shoot up quickly so use caution.

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Chicken Flambé with Jack Daniels Cream Sauce

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• Author: Cullys Kitchen

Ingredients

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• 4 – 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)
• ¼ teaspoon dried thyme
• ¼ cup minced fresh parsley
• A ¼ cup of water
• 1 cup heavy cream
• 2 teaspoons cornstarch
• 1 tablespoon water

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Instructions

1. Pat chicken dry and season generously with salt and pepper on both sides.
2. In a large skillet or chicken cooker, using the butter cook chicken over medium-high heat until chicken is nicely browned on both sides.
3. Add Jack Daniel’s to the skillet and carefully ignite – gently shake the pan until the flames go out. Add the shallots to the skillet and cook for 1 minute.
4. Stir in ¼ cup water, thyme, and parsley, cover, reduce heat to low and simmer for 25 minutes until chicken reaches an internal temperature of 165F.
5. While chicken is cooking in a small cup or bowl mix together the cornstarch with 1 tablespoon of water until dissolved.
6. Remove chicken to a plate and cover with aluminum foil to keep warm.
7. Add the cream to the skillet and stir in the cornstarch mixture. Continue cooking until sauce has thickened. Salt and pepper to taste and place the chicken back in the skillet with any juices that have collected on the bottom of the plate. Serve with sauce spooned over the top of the chicken.

Adapted from Spicy Southern Kitchen