Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup Irish barley tea
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 cup chicken broth
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon butter
Instructions
- 1. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown. Remove and keep warm.
- 2. In the same skillet, sauté onion for 3-4 minutes until translucent, then add garlic and cook for another 1-2 minutes.
- 3. Pour in barley tea, scraping up browned bits, and simmer for about 5 minutes.
- 4. Stir in chicken broth and bring to a simmer before adding heavy cream, Dijon mustard, and thyme; simmer until thickened.
- 5. Return chicken to the skillet, spoon sauce over it, and heat through for another 2-3 minutes.
- 6. Serve garnished with parsley alongside your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Irish
Nutrition
- Serving Size: 1 chicken breast with sauce (200g)
- Calories: 480
- Sugar: 3g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg