green onions, chopped
1Rinse the chicken pieces; pat dry with paper toweling.
2Season chicken with salt and pepper.
3In skillet brown chicken in butter 15 minutes, turning to brown evenly.
4Add the 1 cup whiskey to skillet; cover and simmer 30 to 35 minutes or until chicken is tender.
5Remove chicken to serving platter and keep warm.
6FOR SAUCE: Skim fat from pan juices.
7Add enough water to juices, if necessary, to measure 2/3 cup liquid.
9Stir in mushrooms and green onions. Cook and stir just until onions are tender.
10Combine cream and flour; add to mixture in skillet.
11Cook and stir until thick and bubbly. Cook and stir one minute more.
12Remove from heat; stir in lemon juice and the 2 teaspoons whiskey.
14Serve with cooked peas and leeks if desired.