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CHICKEN WITH IRISH WHISKEY SAUCE 
2 tbsp. (1/4 stick) unsalted butter
1 tbsp. all-purpose flour
1 c. half & half
1/4 c. chicken broth
1 tbsp. Irish whiskey
1 bay leaf
1 tsp. freshly ground pepper
1/2 tsp. dried basil, crumbled
1/2 tsp. dried chervil, crumbled
1/2 dried thyme, crumbled
1/4 tsp. dried rosemary, crumbled
16 asparagus spears, freshly cooked
4 boneless chicken breast halves, skinned & pounded to thickness of 1/4"
8 tbsp. grated Swiss cheese

Preheat oven to 350 degrees. Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes. Gradually whisk in half & half, broth and whiskey. Reduce heat to low. Add bay leaf, pepper, basil, chervil, thyme and rosemary and stir until thickened, 8 minutes.

Meanwhile, arrange 4 asparagus spears lengthwise over each chicken breast. Top each with 2 tablespoons sauce and 1 tablespoon cheese. Roll chicken up lengthwise and arrange seam side down in ovenproof glass baking dish. Bake until opaque, 20-25 minutes.

Rewarm remaining sauce. Discard bay leaf. Transfer chicken to serving platter. Pour sauce over. Sprinkle with remaining cheese. Serve immediately. 4 servings.

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