Whiskey Chicken and Potatoes

A small splurge on good cheese paired with inexpensive potatoes and chicken make this a budget-friendly recipe. Great for company or a small gathering. Garnish with fresh thyme leaves, if you like

Prep time: 20 minutes  

Cook time: about 30 minutes  

Whiskey Cream Sauce:

2 tablespoons butter

2 tablespoons flour

2/3 cup Chobani Oat Milk (preferably extra creamy)

1/2 cup chicken broth

1/3 cup Irish whiskey

1 teaspoon spicy brown or whole grain mustard

1/2 cup shredded Irish cheese

1/4 teaspoon garlic salt and freshly ground pepper to taste

Mashed Potatoes:

1 1/2 lbs. russet potatoes, peeled and cubed

2 tablespoons butter

3/4 cup Chobani Oat Milk, divided

1/4 cup Chobani Plain Greek Yogurt

1/2 teaspoon garlic salt

Chicken:

1 1/2 pounds thinly sliced boneless, skinless chicken breasts

Salt and pepper

Butter

To prepare sauce, melt butter in a medium saucepan over medium heat.  Add flour and cook for 1 minute. Whisk in oat milk broth, whiskey and mustard; bring to a simmer and cook for 5 minutes. Remove from heat and stir in cheese a little at a time, stirring until cheese is melted. Season with salt and pepper; set aside and keep warm. Place potatoes in a large glass bowl. Add 1/4 cup oat milk, Cover with plastic wrap and pierce to vent. Microwave on HIGH for 10 minutes or until potatoes are soft. Mash with butter, then mash with remaining oat milk, yogurt and seasonings. While potatoes are cooking, cut chicken into slightly smaller pieces and season with salt and pepper. Melt butter in a very large skillet over medium heat. Add chicken and cook until golden brown on both sides and cooked through. Heat potatoes and sauce briefly, if necessary. Serve chicken over potatoes and top with sauce. Makes 4 servings.

Recipe tips:

• To turn the mashed potato recipe into Colcannon, stir 2 cups thinly sliced green cabbage into hot mashed potatoes.

• To streamline this recipe, substitute coarsely shredded rotisserie chicken for raw chicken.