Chicken Bonnie Prince Charlie Chicken with Drambuie Sauce
Indulge in the rich, Scottish-inspired flavors of Chicken Bonnie Prince Charlie, a sophisticated dish featuring tender, golden-seared chicken breasts nestled in a luxurious Drambuie cream sauce. This recipe celebrates the unique sweetness of Drambuie liqueur, which perfectly complements the earthy sautéed mushrooms, aromatic shallots, and a touch of garlic. Simmered to perfection with fresh thyme and finished with a splash of heavy cream, this dish delivers a velvety, restaurant-quality sauce that elevates simple ingredients into a regal feast. Ideal for cozy dinner parties or a special weeknight meal, it pairs beautifully with roasted vegetables or creamy mashed potatoes for a complete, comforting plate. Whip this up in under an hour and savor the taste of elegant Scottish cuisine right at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots, finely chopped
- 200 grams Button mushrooms, sliced
- 2 Garlic cloves, minced
- 4 tablespoons Drambuie liqueur
- 250 milliliters Chicken stock
- 100 milliliters Heavy cream
- 1 teaspoon Fresh thyme leaves
- to taste Salt
- to taste Black pepper
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium heat.
Add the chicken breasts to the skillet and sear for 4-5 minutes on each side until golden brown. Once seared, transfer the chicken to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of butter and melt over medium heat.
Add the finely chopped shallots and sauté for 2-3 minutes until softened.
Stir in the sliced button mushrooms and continue to sauté for 5 minutes until the mushrooms are tender and lightly browned.
Add the minced garlic and cook for 1 minute until fragrant.
Carefully pour in the Drambuie liqueur, allowing it to simmer for 1-2 minutes to deglaze the pan and cook off the alcohol.
Stir in the chicken stock and fresh thyme leaves, then return the seared chicken breasts to the skillet.
Reduce the heat to low, cover, and simmer for 15 minutes, ensuring the chicken is cooked through and tender.
Stir in the heavy cream and simmer for an additional 2-3 minutes. Adjust seasoning with more salt and black pepper if needed.
Garnish with chopped fresh parsley before serving.
Serve hot, accompanied by your choice of roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.3 g | 127% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 49.5 g | ||
| Protein | 231.4 g | 463% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
