1    2 1/2 to 3 lb fryer, cut up
2 tb Butter
1 c  Whiskey
3 c  Sliced mushrooms (8 oz)
1/4 c  Sliced leeks or gr onions
1/2 c  Light cream or milk
2 tb Flour
1 tb Lemon juice
2 ts Whiskey

Rinse the chicken pieces; pat dry with paper toweling. Season chicken with
salt and pepper. In skillet brown chicken in butter 15 minutes, turning to
brown evenly. Add the 1 cup whiskey to skillet; cover and simmer 30 to 35
min or til chicken is tender. remove chicken to serving paltter and keep
warm.

For sauce: Skim fat from pan juices. Add enough water to juices, if
necessary, to measure 2/3 c liquid. Return to skillet. Stir in mushrooms
and green onions. Cook and stir just until onions are tender. Combine cream
and flour; add to mixture in skillet. Cook and stir until thick and bubbly.
Cook and stir one minute more. Remove from heat; stir in lemon juice and
the 2 teas. whiskey. Spoon over chicken. Serve with cooked peas and leeks
if desired.