Preparation:
Rub saucepan with garlic; discard garlic.
Melt 2 TBS butter; stir in flour. Slowly add broth, stirring constantly.
Add parsley; cook until thickened; set aside.
Sauté mushrooms and onion in butter until tender.
Add whiskey and thickened broth.
Simmer several minutes over low heat.
Serve over grilled or broiled chicken.
Makes 2-1/2 cups. |