"May flowers always line your path and sunshine light your day. May songbirds serenade you every step along the way. May a rainbow run beside you in a sky that's always blue. And may happiness fill your heart, each day your whole life through."
Since I am going out to dinner for corned beef and cabbage on St. Patrick's Day, I decided to have my Irish dinner tonight. First on the menu was Irish bread.......yum!
I made "Irish Chicken with Noodles", served with a fresh green salad.
3 large whole chicken breasts, salt and pepper, 1/2 cup all-purpose flour, 1/4 cup butter or margarine, 1/4 cup vegetable oil, 1/2 lb. fresh mushrooms, sliced, 1 cup canned chicken broth, 1/2 cup Irish cream liqueur. Skin and bone chicken. Place each breast between two sheets of wax paper. With flat side of wooden mallet, pound breast to an even 1/4 inch thickness. Sprinkle each breast with salt and pepper. Then dust both sides with some flour. Reserve 2 tbs. of flour for the sauce. In large skillet over medium heat, melt 1 tbs. butter with 1 tbs. oil. Saute chicken breasts until golden brown, adding more butter and oil as needed. Remove to serving plate as they brown. When all breasts are browned, add mushrooms to skillet. Cook until just tender. Stir in 2 tbs. flour until well mixed. Gradually stir in chicken broth. Cook until sauce thickens. Stir in Irish cream liqueur and heat until sauce bubbles. Taste and add salt and pepper if necessary. Arrange chicken over noodles; spoon some sauce on top. Pass remaining sauce separately. Garnish with watercress, if desired. Makes 6 servings.