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British Whiskey Chicken

1 (3 lb) chicken, cut up
2 tablespoons butter or 2 tablespoons margarine
1 cup whiskey
8 ounces fresh mushrooms, sliced
14 cup sliced green onion
12 cup light cream or 12 cup milk
2 tablespoons flour
1 tablespoon lemon juice
2 teaspoons whiskey


Rinse the chicken pieces; pat dry with paper towel. Season chicken with salt and pepper. In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender. Remove chicken to serving platter; keep warm. SAUCE:. Skim fat from pan juices. Add enough water to juices, if necessary, to measure 2/3 cup liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just till onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey. Serve over chicken.

Source: www.food.com