green onions, chopped
Rinse the chicken pieces; pat dry with paper toweling.
Season chicken with salt and pepper.
In skillet brown chicken in butter 15 minutes, turning to brown evenly.
Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
Remove chicken to serving platter and keep warm.
FOR SAUCE: Skim fat from pan juices.
Add enough water to juices, if necessary, to measure 2/3 cup liquid.
Stir in mushrooms and green onions. Cook and stir just until onions are tender.
Combine cream and flour; add to mixture in skillet.
Cook and stir until thick and bubbly. Cook and stir one minute more.
Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
Serve with cooked peas and leeks if desired.