2 tablespoons oil
2 tablespoons butter
1 broiler-fryer chicken, cut up
1 small onion, finely chopped
1/4 pound mushrooms, sliced
1/4 cup Johnnie Walker Red, warmed
1/2 cup chicken broth or bouillon
1 cup sour cream (at room temperature)
Pepper, to taste
Heat oil and butter in large skillet. Add chicken pieces; saut over medium heat, turning often until golden brown on both sides. Add onion and mushrooms. Cook until softened.
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Pour Johnnie Walker Red into pan, ignite. When flames go out, add broth; cover pan and reduce heat. Simmer until chicken is tender, about 25 minutes. Remove chicken pieces and keep warm.
Reduce heat to very low, stir in sour cream. Heat through. Add salt and pepper to taste. Spoon over chicken. 4 servings.
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