In honor of my launch this week, I thought it would be fun to offer one of my favorite recipes: Killarney Chicken. Appropriate for a Celtic blog launch…and St. Patrick’s Day 😉
Here’s what you’ll need:
Seasoned flour to dredge:
~ 2 cups all-purpose flour
~ 1 teaspoon salt
~ ½ teaspoon ground white pepper
~ ¼ teaspoon freshly grated nutmeg
~ (8) 4-6oz boneless, skinless chicken breasts
~ ¼ cup vegetable oil
~ 2oz Irish whiskey
~ 1 cup chicken broth or stock
~ 1lb fresh spinach; cleaned, washed and dried
~ 3oz cream cheese
~ 1 tablespoon prepared horseradish
~ 8oz grated cheddar cheese
Here’s how to make it:
- Flatten chicken breasts slightly with mallet. Dredge each piece in seasoned four, coating evenly. Shake off excess.
- Heat vegetable oil in large skillet over medium heat. Place chicken breasts, skin side down, in pan and sauté until golden brown. Turn breast over and continue to cook until browned on both sides.
- Drain any excess oil from pan and pour whiskey over chicken, then ignite. When flames die down, remove chicken from pan to a baking dish and keep warm.
- Add chicken broth or stock to pan to dissolve pan drippings and pour sauce over chicken breasts.
Here’s how to make the Spinach topping:
- Combine spinach, cream cheese and prepared horseradish and blend until smooth.
- Spread topping evenly over each chicken breast.
- Sprinkle each chicken breast with grated cheddar cheese, then place in a 350 degree oven for 10-15 minutes, until cheese on top has just melted.
Serve Killarney Chicken with a nice white wine, parsley potatoes, and your choice of complementary vegetables. May I suggest asparagus or a blend of mushrooms and artichoke hearts?