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Chicken Breasts in Irish Cream
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  • 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
  • or
  • 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
  • Place chicken pieces between sheets of plastic wrap.
  • With flat side of mallot, pound lightly.
  • Sprinkle with salt and pepper.
  • In a skillet, melt 1 tbsp (15 ml) butter over medium-high heat.
  • Add onion and just enough chicken to fill pan without crowding.
  • Cook about 3 minutes, turning once, until chicken is brown.
  • Remove chicken and keep warm.
  • Repeat steps until all chicken is cooked.
  • To the skillet, add Irish whiskey.
  • Scrape up brownings.
  • Boil 1 to 2 minutes until liquid evaporates.
  • Add juices collected from cooked chicken, whipping cream, and tarragon leaves.
  • Boil until thickened, 3 to 5 minutes.
  • Reheat chicken to serving temperture.
  • Remove chicken to serving platter.
  • Spoon sauce over chicken.
  • Garnish as desired.
Good served with: Buttered noodles, steamed baby carrots, chilled white wine, if desired.

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