Source:

Diane

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

Good served with: Buttered noodles, steamed baby carrots, chilled white wine, if desired.