Chicken Breasts in Irish Cream

• 1-1/2 lbs (.7 kg). boned, skinned chicken breasts, halved
• 1 tsp (5 ml). salt
• 1/2 tsp (2 ml). freshly ground pepper
• 4 Tbsp (60 ml). butter or margarine
• 2 Tbsp (30 ml). minced green onion
• 2 Tbsp (30 ml). Irish whiskey
• 1 Tbsp (15 ml). fresh lemon juice
• 1 cup (225 ml) whipping cream
• 1 tsp (5 ml). dried tarragon leaves
• chopped parsley or green onions, for garnish
• paper-thin lemon slices, for garnish, optional

1. Place chicken pieces between sheets of plastic wrap.
2. With flat side of mallot, pound lightly.
3. Sprinkle with salt and pepper.
4. In a skillet, melt 1 tbsp (15 ml) butter over medium-high heat.
5. Add onion and just enough chicken to fill pan without crowding.
6. Cook about 3 minutes, turning once, until chicken is brown.
7. Remove chicken and keep warm.
8. Repeat steps until all chicken is cooked.
9. To the skillet, add Irish whiskey.
10. Scrape up brownings.
11. Boil 1 to 2 minutes until liquid evaporates.
12. Add juices collected from cooked chicken, whipping cream, and tarragon leaves.
13. Boil until thickened, 3 to 5 minutes.
14. Reheat chicken to serving temperture.
15. Remove chicken to serving platter.
16. Spoon sauce over chicken.
17. Garnish as desired.

chicken breasts, salt, freshly ground pepper, butter, green onion, irish whiskey, lemon juice, whipping cream, tarragon, parsley, paper

Taken from online-cookbook.com/goto/cook/rpage/000A12 (may not work)