Recipe - British Whiskey Chicken

1 2 One half to 3 pound fryer, cut up
2 tablespoon Butter
1 cup Whiskey
3 cup Sliced mushrooms (8 oz)
One fourth cup Sliced leeks or gr onions
One half cup Light cream or milk
2 tablespoon Flour
1 tablespoon Lemon juice
2 teaspoon 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 2/3 cup 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