| 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”