Recipe: Irish Chicken with Noodles (using mushrooms and Irish Cream liqueur)

IRISH CHICKEN

6 boneless, skinless chicken breasts
1/2 tsp salt
1/4 tsp ground black pepper
1/2 cup flour, divided use
1/4 cup butter
1/4 cup oil
1/2 lb fresh sliced mushrooms
1 cup chicken broth
2 tbsp. Irish Cream liqueur
Hot cooked noodles (for serving)
Watercress (for garnish)

Pound each breast to an even 1/4-inch thickness. Sprinkle each with salt and pepper and dust with some flour (reserve 2 tablespoons flour for sauce.)

Saute breasts in butter and oil until done; remove to a plate. Add mushrooms to skillet. Cook just until tender.

Stir in 2 tablespoons flour and gradually stir in chicken broth. Cook until sauce thickens; add Irish Cream liqueur and heat until sauce bubbles.

TO SERVE:
Arrange chicken over cooked buttered noodles. Spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress

From: Donna-Gaylord, MI