Whiskey Chicken and Dubliner Potatoes

Something Extra
Fall 2015

Recipe Theme

Explore Fall flavors with our latest edition of Something Extra!


Whiskey Chicken and Dubliner Potatoes

Whiskey Chicken and Dubliner Potatoes
Whiskey Sauce:
2 tbsp. Sunnyside Farms Butter
2 cloves garlic, minced
1 tbsp. Raley's Flour
1½ tsp. Raley's Spicy Brown or Whole Grain Mustard
1/2 cup Raley's Chicken Broth
1/2 cup milk or cream
1/4 cup Irish whiskey
1/2 cup shredded Kerrygold Dubliner Cheese (in our Deli)

1½ lbs. russet potatoes, peeled and cubed
2 tbsp. Sunnyside Farms Butter
2/3 cup Bayview Farms Milk
1/2 cup shredded Kerrygold Dubliner Cheese
1 tsp. Raley's Spicy Brown Mustard
1/2 tsp. garlic salt

1½ lbs. Raley's boneless, skinless chicken breasts
1 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. garlic salt
Freshly ground pepper to taste
Fresh thyme leaves (optional)

A small splurge on good cheese paired with inexpensive potatoes and chicken make this a budget-friendly recipe. Great for company or a special occasion. Garnish with fresh thyme leaves, if you like.

Prep: 20 minutes, Cook: about 30 minutes, Serves: 4

1. To prepare sauce, melt butter in a medium saucepan over medium heat. Add garlic and cook for 1 minute. Stir in flour and cook for 1 minute more. Whisk in mustard, broth, milk and whiskey; bring to a simmer and cook for 5 minutes. Remove from heat and stir in cheese a little at a time, stirring until cheese is melted. Set aside.

2. Place potatoes in a large glass bowl. Add 1/2 inch of water and cover with plastic wrap. Microwave on HIGH for 10 minutes or until potatoes are soft. Drain and mash with remaining potato ingredients.

3. Cut each chicken breast in half horizontally and sprinkle with seasonings. Grill over medium-high heat for 3 to 5 minutes on each side or until browned and cooked through.

4. Serve chicken over potatoes and drizzle with sauce. Garnish with thyme, if you like.

Nutritional Information:
621 calories, 48 g protein, 27 g total fat (10 g sat.), 36 g carbohydrate, 2 g fiber, 5 g sugar, 157 mg cholesterol, 678 mg sodium, 15 points


To add your comments, please log in.

If the whiskey is omitted, will it take away from the flavor?

Comment Number: 6784


It will change the flavor, but it will still be good. Our recipe developer Patty Mastracco suggests to add another 1/2 tsp. of mustard and increase the broth to 3/4 cup to make up for the liquid in the whiskey.

Comment Number: 6785