3 lg. whole chicken breasts
Salt and pepper
1/2 c. all purpose flour
1/4 c. butter
1/4 c. vegetable oil
1/2 lb. fresh mushrooms, sliced
1 c. canned chicken broth
1/2 c. Irish cream liqueur
Hot cooked noodles

Skin and bone chicken breasts. Place each breast between two sheets of wax paper. With flat side of a wooden mallet, pound breast to an even 1/4 inch thickness. Sprinkle each breast with some salt and pepper, then dust both sides of breasts with some flour. Reserve 2 tablespoons flour for the sauce. In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Saute chicken breasts, a few at a time, until golden brown, adding more butter and oil as needed. Remove breasts to plate as they brown. When all breasts are browned, add mushrooms to skillet. Cook until just tender. Stir in 2 tablespoon flour until well mixed. Gradually stir in chicken broth. Cook until sauce thickens stir in Irish Cream Liqueur and heat until sauce bubbles. Arrange chicken over noodles; spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress, if desired. Makes 6 servings.