A delightful twist on a classic comfort dish, combining the tangy flavors of lemon with the richness of whiskey sauce, complemented by creamy garlic mashed potatoes.
Cook the pancetta in a frying pan over medium heat until crispy, then transfer to a plate lined with paper towels.
Cooking the pancetta until crispy adds a delightful crunch to the dish.
Season the chicken breasts with salt and pepper. Heat half the butter and olive oil in the frying pan over medium-high heat. Add the chicken and cook until golden on both sides, about 5 minutes per side. Remove and set aside.
Ensure the chicken is cooked evenly by flipping it halfway through.
In the same pan, add the whiskey and let it simmer for a minute. Stir in the lemon juice, honey, and chicken stock. Mix the remaining butter with the flour and whisk into the sauce until slightly thickened.
Deglaze the pan with whiskey to incorporate all the flavors from the chicken.
Return the chicken to the pan with the sauce and simmer uncovered for 25 minutes, turning halfway through.
Simmering the chicken in the sauce ensures it absorbs all the flavors.
Boil the potatoes in salted water until tender. Drain and mash with butter, cream, minced garlic, salt, and pepper until smooth.
For extra smooth mashed potatoes, use a potato ricer.
Serve the chicken over the garlic mash, topped with crispy pancetta and garnished with parsley.
Garnish with fresh parsley for a pop of color and flavor.
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