Yield: 6 servings
|1 \N||2 1/2 to 3 lb fryer, cut up|
|3 cups||Sliced mushrooms (8 oz)|
|¼ cup||Sliced leeks or gr onions|
|½ cup||Light cream or milk|
|1 tablespoon||Lemon juice|
Rinse the chicken pieces; pat dry with paper toweling. Season chicken with salt and pepper. In skillet brown chicken in butter 15 minutes, turning to brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 min or til chicken is tender. remove chicken to serving paltter and keep warm.
For sauce: Skim fat from pan juices. Add enough water to juices, if necessary, to measure ⅔ c liquid. Return to skillet. Stir in mushrooms and green onions. Cook and stir just until onions are tender. Combine cream and flour; add to mixture in skillet. Cook and stir until thick and bubbly. Cook and stir one minute more. Remove from heat; stir in lemon juice and the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks if desired.
Better Homes and Gardens, April 1983 Typos by Neysa
Submitted By NEYSA DORMISH On 5-26-95