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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I got this recipe from a recipe exchange and I haven't tried it yet. Although it seems like a lot of whiskey, I will make it next time my brothers-in-law come to dinner. I'm sure they'll appreciate it! Ingredients:
1 (3 lb) chicken, cut up |
2 tablespoons butter or 2 tablespoons margarine |
1 cup whiskey |
8 ounces fresh mushrooms, sliced |
1/4 cup sliced green onion |
1/2 cup light cream or 1/2 cup milk |
2 tablespoons flour |
1 tablespoon lemon juice |
2 teaspoons whiskey |
Directions:
1. Rinse the chicken pieces; pat dry with paper towel.
2. Season chicken with salt and pepper.
3. In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.
4. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
5. Remove chicken to serving platter; keep warm.
6. SAUCE:.
7. Skim fat from pan juices.
8. Add enough water to juices, if necessary, to measure 2/3 cup liquid.
9. Return to skillet.
10. Stir in mushrooms and green onions.
11. Cook and stir just till onions are tender.
12. Combine cream and flour; add to mixture in skillet.
13. Cook and stir till thickened and bubbly.
14. Cook and stir 1 minute more.
15. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
16. Serve over chicken.
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