| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
British |
Poultry, Chicken, Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
2 1/2 to 3 lb fryer, cut up |
| 2 |
tb |
Butter |
| 1 |
c |
Whiskey |
| 3 |
c |
Sliced mushrooms (8 oz) |
| 1/4 |
c |
Sliced leeks or gr onions |
| 1/2 |
c |
Light cream or milk |
| 2 |
tb |
Flour |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Whiskey |
INSTRUCTIONS
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 2/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Many folks want to serve God, but only as advisers”