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Chicken With Irish Whiskey Sauce

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ready in: 30-60 minutes
serves/makes:   4

recipe id: 74190

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1/4 stick butter
1 tablespoon flour
1 cup half and half
1/4 cup chicken broth
1 tablespoon irish whiskey
1 bay leaf
1 teaspoon black pepper
1/2 teaspoon basil
1/2 teaspoon chervil
1/2 teaspoon thyme
1/4 teaspoon crumbled rosemary
16 asparagus spears freshly cooked and plunged in ice water
4 boneless skinless chicken breasts pounded
8 tablespoons grated Swiss cheese


Preheat oven to 350F

Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually wisk in the half and half, broth and whiskey. Reduce heat to low. Add bay leaf, pepper, basil, cvhervil, thyme and rosemary and stir until thickened about 8 minutes.

Manwhile, arrange 4 asparagus spears lengthwise over each chicken. Top each with 2 tablespoons sauce and 1 tablespoon cheese. Roll chicken up lengthwise and arrange seam side down in buttered ovenproof dish. Bake chicken until opaque about 25 minutes.

Rewarm remaining sauce. Discard bay leaf. Transfer Chicken to platter and pour sauce over. Sprinkle with remaining cheese. Serve immediately.

added by

Fred, Akron, Ohio USA


Nutritional data has not been calculated yet.

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