Scotch Whiskey Chicken

• 1 (2 1/2 lb) fryer chickens, cut up
• 2 tablespoons butter
• 8 ounces Scotch whisky
• 3 cups sliced mushrooms
• 1/4 cup sliced leeks or 1/4 cup green onion
• 4 ounces light cream
• 2 tablespoons flour
• 1 tablespoon lemon juice
• 2 teaspoons whiskey
• seasoning (of choice)

1. Rinse the chicken pieces; pat dry with paper toweling.
2. Season with salt and pepper (or other seasonings, to taste).
3. In skillet, brown chicken in butter for 15 minutes, turning to brown evenly.
4. Add 8 oz.
5. whisky to skillet, and then cover and simmer 30 to 35 minutes or until chicken is tender.
6. Remove chicken to serving platter and keep warm.
7. ----ToPrepare Sauce----.
8. Skim fat from pan juices.
9. Add enough water to juices, if necessary, to measure 2/3 cup liquid.
10. Return to skillet and stir in mushrooms and green onions.
11. Cook and stir just until onions are tender.
12. Combine cream and flour, and then add to mixture in skillet.
13. Cook and stir until thick and bubbly.
14. Cook and stir one minute more.
15. Remove from heat and stir in lemon juice and 2 teaspoons whisky.
16. Spoon over chicken.

fryer chickens, butter, scotch, mushrooms, leeks, light cream, flour, lemon juice, whiskey

Taken from www.food.com/recipe/scotch-whiskey-chicken-20197 (may not work)