CHICKEN FLAME WITH IRISH WHISKEY AND MUSHROOM SAUCE ENJOY DAN:

CHICKEN FLAMBE WITH IRISH WHISKEY WITH MUSHROOM SAUCE

                                                                                           By CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breast

2 garlic cloves, peeled left whole

1/2-cup all-purpose flour

1/2-cup cornmeal

Sea salt and freshly ground black pepper to taste

1 tablespoon olive oil

2 tablespoon butter

MUSHROOM SAUCE:

3 tablespoons butter

2 shallots, finely chopped

8 crimini mushrooms, sliced

1/3-cup Irish whiskey

1/4-cup half & half

2 tablespoon lemon juice

1 tablespoon fresh tarragon, finely chopped

DIRECTIONS:

1.   Place the chicken breast between 2 sheets of plastic wrap.

2.   Gently pound the chicken breasts to uniform thickness of 1/2-inch.

3.   Combine flour, cornmeal, salt and pepper and place in a shallow bowl.

4.   Dredge the chicken on both sides.

5.   In skillet over medium-high heat add the oil and butter when sizzling.

6.   Add chicken and cook until golden brown about 2 minutes each side.

7.   Set aside:

8.   While the chicken is cooking, make the sauce.

9.   In a saucepan over medium-heat, melt the butter when sizzling.

10.                Add shallots, mushrooms, and sauté 3 minutes, stirring constantly.

11.                Return the chicken to the skillet and remove from the heat.

12.                Pour in the whiskey over top, return to the heat.

13.                Stand back and ignite, as soon as the flames subside, stir in the half& half.

14.                Turn the chicken several times to coat with sauce.

15.                Finish with fresh tarragon and lemon juice

ENJOY DAN:                                            BON-APPETITE!!