Northern Irish Chicken Supreme

Ingredients

In this Northern Irish adaptation of Chicken à la King, we incorporate traditional Northern Irish ingredients and flavors to give the dish a unique twist. The creamy sauce is enriched with Irish butter and flavored with a hint of whiskey, adding a distinct richness and depth of flavor. Additionally, we serve the dish with champ, a beloved Northern Irish side dish, instead of the traditional rice or toast points. We alse have the original recipe for Chicken à la King, so you can check it out.

• 4 chicken breasts, boneless and skinless 4 chicken breasts, boneless and skinless
• 2 tablespoons (30g) Irish butter 2 tablespoons (30g) Irish butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 2 tablespoons (30g) all-purpose flour 2 tablespoons (30g) all-purpose flour
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 tablespoons (30ml) Irish whiskey 2 tablespoons (30ml) Irish whiskey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Mashed potatoes or champ, to serve Mashed potatoes or champ, to serve

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Season the chicken breasts with salt and pepper. In a large skillet, melt the Irish butter over medium heat.
2. 2.
   Add the chicken breasts to the skillet and cook until golden brown on both sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.
5. 5.
   Sprinkle the flour over the mushrooms and stir well to coat. Cook for an additional minute.
6. 6.
   Slowly pour in the chicken broth while stirring continuously to avoid lumps. Bring the mixture to a simmer.
7. 7.
   Stir in the heavy cream and Irish whiskey. Simmer for a few minutes until the sauce thickens.
8. 8.
   Return the chicken breasts to the skillet and simmer for about 10 minutes, or until the chicken is cooked through.
9. 9.
   Garnish with fresh parsley and serve the Northern Irish Chicken Supreme over mashed potatoes or champ.

Treat your ingredients with care...

• Irish butter — The rich flavor of Irish butter adds a distinct taste to the dish. If unavailable, you can substitute with regular unsalted butter.
• Irish whiskey — Use a good-quality Irish whiskey to enhance the flavor of the sauce. If you prefer not to use alcohol, you can omit it or replace it with chicken broth.

Tips & Tricks

• For a creamier sauce, you can add a splash of double cream at the end.
• If you prefer a thicker sauce, mix a tablespoon of cornstarch with cold water and add it to the simmering sauce.
• Feel free to add other vegetables such as peas or carrots to the dish for added color and flavor.
• To save time, you can use pre-cooked chicken or rotisserie chicken and simply add it to the sauce to heat through.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Northern Irish Chicken Supreme over a bed of creamy mashed potatoes or champ. The sauce pairs perfectly with the smooth texture of the potatoes, creating a comforting and satisfying meal. Garnish with fresh parsley for a pop of color and serve with a side of steamed vegetables for a complete and balanced plate.

Presentation advice

To elevate the presentation of the dish, place the mashed potatoes or champ in the center of the plate and arrange the chicken breasts on top. Pour the creamy sauce generously over the chicken, allowing it to cascade down the sides. Garnish with a sprig of fresh parsley for a touch of elegance.