CREAMY WHITE HENNESSY CHICKEN – It’s said that food that is brown tastes delicious. In this instance, that couldn’t be more accurate. Something about the slightly burnt butter’s amber hue and the chicken’s crusty edges makes my heart happy. All of that is present in this dish, plus more. And it’s ridiculously easy to accomplish.



— 2 chicken breasts, pounded slightly (boneless & skinless)

— 1/2 teaspoon of salt

— 1/2 teaspoon of black pepper

— 1/2 teaspoon of garlic powder

— 1 tablespoon of grape seed oil

— 1 tablespoon of butter

— 1 tablespoon of sliced garlic

— 1 tablespoon of minced shallot

— 2 tablespoons of White Hennessy

— 1 teaspoon of Dijon mustard (whole grain works fine, too)

— a few shakes of Worcestershire sauce

— 3 tablespoons of heavy cream

— 1 tablespoon of butter


Heat a cast iron skillet on medium heat. Meanwhile, liberally season chicken with salt, pepper, and garlic powder on both sides.

Add in the grape seed oil and butter and cook the chicken on both sides evenly until it’s cooked through. Then, remove the chicken and set aside.

In the same skillet, sauté the shallots and garlic for about 30-45 seconds. Then, add in the White Hennessy, Dijon mustard, and Worcestershire sauce and cook for about 60 seconds more. Finish by adding in the heavy cream and butter and stir until thick.

Add the chicken back to the sauce and baste it with the sauce. Serve the chicken while it’s still warm.


Print Friendly, PDF & Email

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button

Adblock Detected

Please consider supporting us by disabling your ad blocker