British Whiskey Chicken

• 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

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.

chicken, butter, whiskey, mushrooms, green onion, light cream, flour, lemon juice, whiskey

Taken from www.food.com/recipe/british-whiskey-chicken-105219 (may not work)