Chicken Irlandaise

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Chicken Irlandaise recipe is a classic Irish dish that combines tender chicken with a rich and flavorful sauce. This hearty recipe is perfect for a cozy family dinner or a festive St. Patrick's Day celebration. The chicken is cooked to perfection, then smothered in a creamy sauce made with onions, mushrooms, and a hint of Guinness beer. Serve this delicious dish with mashed potatoes or crusty bread for a complete meal.

Keywords: Chicken Irlandaise, Irish dish, flavorful sauce, creamy, Guinness beer.

Chicken irlandaise recipe details

Chicken irlandaise recipe, recipe Rating: 4.6
Number of votes:104

A delightful breaded chicken dish served on rice with baby corn topped with a white wine, lemon and butter reduction.
Ready in: 1 hour 30 mins

Ingredients

Serves: 2

• 3 chicken breasts
• 1 cup plain flour
• 2 lemons
• 2 eggs
• 1 cup plain breadcrumbs
• 3/4 cup grated Parmesan cheese
• 1 teaspoon crushed black pepper
• 1 tablespoons of olive oil
• 2 sticks of butter
• 3 cloves crushed garlic
• 1 teaspoons parsley
• 1 cup chicken stock
• 1/2 glass white wine
• 1 cup white rice
• 20 baby corn

Preparation method

Prep: 30 mins | Cook: 1 hour

1. Preheat oven to 325 degrees F (165 degrees C).
2. Slice each chicken breast into roughly six equal sized cubes, set these aside.
3. We now want to set up a production line for our chicken cubes and we will now create each “station”.
4. Place the flour in a medium sized bowl.
5. Juice all of the lemons and whisk two tablespoons of the lemon juice together with the eggs in a medium sized bowl. Place the rest of the lemon juice to the side.
6. Mix together the breadcrumbs and the parmesam cheese and half a teaspoon of black pepper in a medium sized bowl.
7. Heat the olive oil in a frying pan.
8. Take each cube of chicken and cover it consecutively in flour, the egg mixture and the breadcrumb mixture.
9. Brown each coated chicken cube in the heated oil and set aside in a baking dish.
10. To make the sauce we melt the sticks of butter in the frying pan used earlier, having discarded any excess oil.
11. We now add in the remainder of the lemon juice, the garlic, the parsley, the other half-teaspoon of black pepper, one cup of chicken stock and the half-glass of white wine. Bring to the boil and allow this to simmer for 15 minutes.
12. Pour the sauce over the browned chicken in the baking dish. Cover the chicken with aluminum foil.
13. Bake in the preheated oven for 35 minutes. Remove the aluminum foil and bake for a further 10 minutes.
14. Prepare the boiled rice.
15. Boil the baby corn and serve these, along with the finished chicken cubes, on top of the boiled rice. Pour the remainder of the now further reduced sauce from the baking dish over the chicken and serve.