1-First, take the 2 pounds of chicken breasts, cut them in half, and pound them thin for even cooking. Season with kosher salt and fresh cracked black pepper, then lightly dust with all-purpose flour. Heat 4 tablespoons of unsalted butter and 2 tablespoons of olive oil in a skillet over medium heat, searing the chicken until it’s golden brown on both sides, about 5-6 minutes per side.

2-Once the chicken is set aside, make a roux in the same skillet using 2 tablespoons of unsalted butter and 2 tablespoons of all-purpose flour. Cook this for 2-3 minutes until it bubbles, then deglaze with 4 ounces of whiskey, stirring to lift those tasty browned bits.

3-Next, add 1 cup of chicken broth, 1 ½ cups of heavy cream, 2 tablespoons of white balsamic vinegar, and season with additional kosher salt and black pepper as needed. Stir in 2 teaspoons of chopped chives and let the mixture simmer until it thickens, which takes about 5-7 minutes. Return the chicken to the pan along with any juices, and cook for 10-15 minutes until it’s fully done and infused with the sauce.