Creating Irish Chicken in Whiskey Cream Sauce is straightforward if you follow these easy steps:

1. Season the Chicken: Begin by seasoning the chicken breasts with salt and pepper on both sides.
2. Heat Olive Oil: In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken breasts to the skillet.
3. Brown the Chicken: Sear the chicken for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
4. Sauté the Aromatics: In the same skillet, add the chopped onion and garlic. Cook for about 3-4 minutes, or until the onion is translucent.
5. Deglaze the Pan: Pour in the Irish whiskey, scraping up any brown bits from the bottom of the skillet. Allow it to simmer for 2-3 minutes to reduce slightly.
6. Add Chicken Broth: Add the chicken broth and continue to simmer for another 3-4 minutes to allow the flavors to meld.
7. Stir in Cream and Mustard: Lower the heat, then stir in the heavy cream and Dijon mustard. Cook for an additional 5 minutes until the sauce thickens slightly.
8. Return Chicken to Skillet: Add the chicken breasts back into the skillet, coating them with the creamy sauce. Simmer for another 2-3 minutes until heated through.
9. Add Thyme: Stir in the fresh thyme leaves and adjust seasoning with more salt and pepper if necessary.
10. Garnish and Serve: Remove from heat and garnish with chopped parsley before serving.

These simple steps will take you to a delicious plate of Irish Chicken in Whiskey Cream Sauce that’s sure to delight everyone at your table.