Ingredients

The following ingredients have 4 Servings
  • 4 boneless (skinless chicken breast halves)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 medium onion (chopped)
  • 2 cloves garlic (very finely chopped)
  • 8 ounces white button mushrooms (sliced)
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne
  • 2/3 cup Irish whiskey
  • 1/2 cup heavy cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup parsley (chopped)
  • Buttered egg noodles or long grain rice

Instruction

  • If your chicken breasts have tenderloins attached, remove them and reserve for another use. Place the breasts between 2 sheets of plastic wrap and gently pound them to a uniform thickness of 1/2-inch.
  • Combine the flour, salt and pepper and spread on a sheet of waxed paper. Dredge the chicken in the flour on both sides.
  • Melt the butter and olive oil in a large pan over medium-high heat. Working in batches so as not to overcrowd the pan, add the chicken and cook just until golden, 2-1/2 minutes per side. Transfer to a plate, cover with foil to keep warm.
  • Reduce the heat on the pan to medium and add the onion and garlic. Sauté stirring often, until the onion is translucent, 2 minutes. Add the mushrooms and continue cooking, stirring frequently, until any liquid the mushrooms give off has evaporated. Add the Worcestershire and cayenne and season to taste with salt and pepper.
  • Return the chicken to the pan and remove it from the heat. Pour the whiskey over top, return to the heat, stand back and ignite (see tips below). As soon as the flames subside, stir in the cream. Turn the chicken pieces several times to coat with the sauce. Finish with the chopped parsley and lemon juice.
  • To serve, plate a portion of egg noodles or rice, top with 2 pieces of chicken and spoon mushrooms and sauce over the top. Garnish with additional parsley if desired.