Irish Cream Chicken
- 4 chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 3 tablespoons butter or 3 tablespoons margarine, melted
- 2 tablespoons Irish whiskey
- 1 cup whipping cream
- 2 tablespoons minced green onions
- 2 teaspoons chopped fresh tarragon
- Garnishes
- lemon slice
- fresh tarragon sprig
- Place chicken between two sheests of heavy- duty plastic wrap, and flatten to 1/2 " thick, using a meat mallet or rolling pin. sprinkle with salt and pepper. Cook chicken in butter in a large pan over medium high heat 5-7 minutes on each side or till done. Remove chicken to platter, reserve drippings in pan. Set aside chicken and keep warm. Add whiskey to drippings in pan; cook over high heat. deglazing pan by scraping particles that cling to bottom. Cook till whiskey is reduced by half. Add whipping cream, green onions, and chopped tarragon; bring to a boil. Cook, stirring constantly; till thickened. Spoon sauce over chicken. Garnish. if desired. Serve immediately.
chicken breasts, salt, white pepper, butter, irish whiskey, whipping cream, green onions, tarragon, lemon slice, tarragon sprig
Taken from www.food.com/recipe/irish-cream-chicken-139359 (may not work)