Whiskey Smothered Chicken Courtesy Of: Denise Miazgar, S.I.A.S.T., Palliser Whiskey Smothered Chicken 8 servings 8 Chicken breast cutlets Seasoned Flour (recipe below) 454 g or 1 lb Mushrooms, sliced 454 g or 1 lb Bacon, sliced 55 mL or 2 oz Whiskey 50 mL or 2 cups Light cream 284 mL or 10 oz Cream of mushroom soup (can) 250 g or 1/2 lb Swiss cheese, grated Butter Seasoned Flour 250 mL or 1 cup All purpose flour 30 mL or 2 Tbsp Montreal steak spice 5 mL or 1 tsp Seasoning salt Cut bacon slices into 1"(2.5cm) lengths and cook in sauté pan. Remove and set aside. Drain pan.
Dredge chicken cutlets in seasoned flour and sauté in a small quantity of butter until lightly browned. Remove and set aside. Sauté mushrooms slightly. Take out and reserve. Deglaze pan using whiskey. Combine whiskey with cream and soup. Simmer for 5 minutes.

Lightly grease shallow baking pan. Line with cutlets and place reserved mushrooms and bacon on each. Pour sauce over and bake for 20 min. in 350F. (160C.) oven. Top with cheese and continue cooking till just melted. Serve immediately.

(This recipe can be frozen. Add cheese after reheating.)