Ingredients

• 1 (3 lb) chicken, cut up
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup whiskey
• 8 ounces fresh mushrooms, sliced
• 1/4 cup sliced green onion
• 1/2 cup light cream or 1/2 cup milk
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 2 teaspoons whiskey

Instructions

1. Rinse the chicken pieces; pat dry with paper towel.

2. Season chicken with salt and pepper.

3. In a skillet brown the chicken in butter or margarine for 15 minutes, turning to brown evenly.

4. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.

5. Remove chicken to serving platter; keep warm.

6. SAUCE:.

7. Skim fat from pan juices.

8. Add enough water to juices, if necessary, to measure 2/3 cup liquid.

9. Return to skillet.

10. Stir in mushrooms and green onions.

11. Cook and stir just till onions are tender.

12. Combine cream and flour; add to mixture in skillet.

13. Cook and stir till thickened and bubbly.

14. Cook and stir 1 minute more.

15. Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.

16. Serve over chicken.