Source of Recipe
3 large whole chicken breasts
salt and pepper
1/2 cup (119 ml) all-purpose flour
1/4 cup (60 ml) butter or margarine
1/4 cup (60 ml) vegetable oil
1/2 lb. (227 g) fresh mushrooms, sliced
1 cup (237 ml) canned chicken broth
1/2 cup (119 ml) Irish cream liqueur
hot cooked noodles
Skin and bone chicken breasts. Place each breast between two sheets
of wax paper and pound with a wooden mallet until each is 1/4 inch
(6.5 mm) thick. Sprinkle the breasts with salt and pepper and then
dust both sides of each breast with flour. Reserve 2 Tbsp (30 ml)
of flour for your sauce. In a large skillet melt 1 Tbsp (15 ml)
butter with 1 Tbsp (15 ml) vegetable oil over medium heat. Saute
chicken breasts until golden brown. Remove when browned. Add
mushrooms to the skillet and cook until just tender. Stir in 2 Tbsp
flour and gradually stir in chicken broth. Cook until sauce thickens.
Stir in Irish liqueur and heat until the sauce bubbles. Adjust
seasoning if needed. Arrange chicken over the hot cooked noodles.
Spoon some sauce over the top. Serve extra sauce separately.
Garnish with parsley, watercress or your choice if you wish.