British whiskey chicken

Yield: 6 servings

Measure Ingredient
1 \N 2 1/2 to 3 lb fryer, cut up
2 tablespoons Butter
1 cup Whiskey
3 cups Sliced mushrooms (8 oz)
¼ cup Sliced leeks or gr onions
½ cup Light cream or milk
2 tablespoons Flour
1 tablespoon Lemon juice
2 teaspoons Whiskey

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

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