Chicken tagliatelle with a creamy Irish whiskey and mushroom sauce

Pre-heat oven to 180°C/350°F/Gas 4

Rub the chicken breasts in olive oil and season liberally with salt and pepper. Place a large frying pan over a medium to high heat and when hot add your chicken breasts, skin side down. Leave to brown without turning for 3-4 minutes. When they are easy to turn and are a dark golden brown turn over and cook on the other side.

Remove the chicken breasts and place in the oven on a baking tray for 15 – 18 minutes or until cooked and piping hot throughout. Meanwhile, carefully drain off any of the chicken fat from the frying pan and return the pan to a medium heat adding the butter and 2 tsp olive oil to the pan. Once the butter has melted, add the mushrooms, quartered, stirring regularly until golden followed by the garlic. Season liberally whilst being careful not to brown the garlic.

After 1-2 minutes return the chicken breasts to the pan with the mushrooms, pour the Irish whiskey over followed by the crème fraiche. Bring to the boil and simmer for 1-2 minutes.

Remove from heat, season to taste and serve with steamed green beans and hot tagliatelle tossed through with chopped flat leaf parsley.

This recipe was created by Moy Park. Visit their site to find more delicious chicken recipes.