Chicken in an Irish Whiskey Cream Sauce

- Preheat oven to 350 degrees F.

- Add the flour to a bowl; then dredge each piece of chicken in the flour and place on a plate until you're ready to fry. Repeat for all pieces.

- Add the butter and oil to a large skillet and heat over medium high heat until the butter melts.

- Next, add as many pieces of chicken to the pan as you can without crowding and cook 2-3 minutes per side until no longer pink. When the chicken is cooked, place them in an oven safe casserole dish. (You can overlap the pieces slightly, but make sure the dish is large enough that you're not stacking the chicken).

- Pour the cream sauce over the chicken; then place the dish in the oven for 15-20 minutes until the sauce is bubbling; then serve.

- In the same skillet, add the butter, allow to melt; then add the flour and stir forming a roux.

- Deglaze the pan with the Irish Whiskey; then add the chicken broth, heavy cream, chives, salt and pepper. Mix and cook until the sauce thickens slightly.