3 to 4 lbs. chicken parts
2 tsp. salt
1/2 tsp. pepper
4 tbsp. butter
1/2 c. scotch
2 c. fresh mushrooms
1 tbsp. lemon juice
1 med. onion
1 c. sour cream

Season chicken with salt and pepper. Brown on all sides in a skillet with butter. Add scotch to pan, bring to a boil and simmer for 2 minutes. Remove from heat and let chicken sit in liquid for 10 to 30 minutes, turning pieces at least once.

Meanwhile, clean and quarter mushrooms and sprinkle with lemon juice. Return pan to heat. Slice onion and add with mushrooms to pan, simmer until soft but not brown. Add sour cream and cover pan. Cook over low heat, simmering for 1/2 hour or until chicken is tender.