Whiskey Laced Chicken Supper

Is this really the first day in June? Oh my, this year is really flying along. The older I get, the more the days seem to whisk on by. Too bad life doesn’t come with a remote control to fast-forward though life’s difficulties and a pause button to linger in the joys.

But then again, without the heartaches, we could not fully appreciate the wonder of life or hear God’s whisper in the sounds of laughter. Without struggles, we could not adequately embrace overcoming adversities and taste the sweetness of success. Success isn’t climbing to the top of the corporate ladder or measured in dollars and cents. Success is being the best human being we can be and not allowing life’s heartaches to distract us.

Did you know that in addition to the daily “National” Days, each month has month-long celebrations. June is jammed packed with all sorts of fun and inspiring things. We’ve got Country Cooking Month, Great Outdoors Month, Fresh Fruits and Vegetables Month, National Iced Tea Month and even Give a Bunch of Balloons. What fun!

So what does the first day of June bring us? Go barefoot and say something nice. I love to cook barefooted. Going shoeless just makes me feel as though I am right at home, even when I’m not. And hey, put enough Whiskey in this chicken sauce and we’ll all be saying nice things.

Have a wonderful June everyone!

Chicken Cutlets with Irish Whiskey Sauce
Roasted Garlic
1 head Garlic
Olive Oil as needed

Heat oven to 350 degrees. Place the head of garlic on a piece of foil; drizzle with olive oil. Wrap tightly in the foil and place in the heated oven for approximately 30 minutes or until very soft. Remove from the foil, cool. Once cooled, remove cloves from skins.

Place roasted cloves in a small bowl. Mash into a paste and set aside until ready to use.

Chicken Cutlets
1-1/2 tablespoons fresh Rosemary
1 lb thin Chicken Breast
Kosher Salt to taste
Fresh Black Pepper to taste
1 tablespoon Olive Oil
1 tablespoon Butter
1/3 cup Chicken Stock or more
Rosemary Sprigs for garnish

Heat oven to 375 degrees. Line a rimmed baking sheet with foil and set aside.

Finely chop rosemary, set aside.

Season chicken with chopped rosemary, salt and pepper. In a large deep skillet over medium heat, melt butter with olive oil. Swirl the pan to coat the bottom. Brown chicken until golden on both sides, transfer to the prepared baking sheet. Add chicken stock to keep meat moist while it cooks. Place in the oven to roast for 15 minutes. Make sauce while chicken roasts.

Irish Whiskey Sauce
1-1/2 cups Chicken Stock
1/3 cup Irish Whiskey
2 tablespoons Stone Ground Dijon Mustard
3/4 cup Heavy Cream
Kosher Salt to taste
Black Pepper to taste

Deglaze the skillet with the whiskey, scraping up any brown bits. Boil until reduced by half, then add the stock. Return to the boil; let cook until reduce by half. Add heavy cream. Whisk in the garlic puree and the stone ground mustard.

Return roasted chicken to the pan with the sauce. Turn several times to coat well in the whiskey sauce.

Transfer cutlets to a serving platter. Drizzle with sauce. Garnish with rosemary and serve.

Suggested Sides:

Whipped Garlic Green Onion Potatoes
3 lbs Russet Potatoes
2 tablespoons Garlic Powder
4 Green Onions
1/2 cup Butter, divided
Kosher Salt to taste
White Pepper to taste

Peel and cube potatoes into 1-inch pieces. Place potatoes into large pot, and fill with enough water to cover. Season the water with garlic powder. Bring seasoned potatoes to a boil, and cook until tender, about 20 minutes.

While the potatoes are cooking, chop green onions and set aside until ready to use.

Drain potatoes well. Place in the bowl of a stand mixer fitted with a paddle. Whip potatoes until smooth.

Add 1/4 cup soft butter to the potatoes. Season with salt and pepper. Continue to whip until butter is completely incorporated into the potatoes.

Transfer to a serving bowl. Scatter onions over the potatoes, gently fold in. Top with remaining 1/4 cup of butter.

Serve and enjoy.

Whiskey Glazed Rainbow Carrots
1-1/2 lbs Rainbow Carrots
1/4 cup Chicken Stock
Kosher Salt to taste
6 tablespoons Butter
1/3 cup Brown Sugar
3 tablespoons Irish Whiskey
Parsley for garnish

Trim ends from carrots, peel and cut into sticks. Place in a microwave-safe dish.

Add chicken stock and a pinch of salt.

Microwave on HIGH for about 8 minutes, until carrots are tender-crisp. Check after 5 minutes and adjust timing accordingly.

Heat an empty skillet until almost smoking hot. Remove the skillet from the heat, add butter. The butter will begin to brown almost immediately. Add the brown sugar, stir until the sugar has dissolved, creating a nice glaze.

Add whiskey to the pan, swirl to blend. Remove from heat.

Drain liquid from carrots. Place the carrots in the pan with the browned butter glaze. Swirl to coat carrots with glaze.

Return pan to low heat and continue to cook, swirling the pan, until the carrots are nicely glazed and everything is bubbling hot.

Transfer carrots to a shallow dish or a serving platter. Pour browned butter over the carrots. Chop parsley, scatter over carrots. Serve and enjoy.