1 pkg. fryer thighs
2 tbsp. butter
1 c. whiskey (bourbon)
8 oz. fresh sliced mushrooms
1/4 c. green onions, chopped
1/2 c. light cream
2 tbsp. flour
1 tbsp. lemon juice
Frozen peas (tiny ones)
Salt
Pepper
Garlic salt
Accent
Basil

Season chicken, brown in butter. Cook 15 minutes or until tender. Add whiskey, simmer 30 minutes (until no longer pink). Cover. Remove and keep warm. for sauce, skim fat from juice, add water until 3/4 to 1 cup liquid is in pan. Stir in onions and mushrooms. Cook until tender. Combine cream and flour, add to veggies, stirring constantly. Cook slowly until bubbly and thickened. Add lemon juice, chicken and frozen peas. Serve over rice or noodles, broccoli or string beans compliment.