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Skin and bone chicken breasts. Place each breast between two sheets of wax paper and pound with a wooden mallet until each is 1/4 inch (6.5 mm) thick. Sprinkle the breasts with salt and pepper and then dust both sides of each breast with flour. Reserve 2 Tbsp (30 ml) of flour for your sauce. In a large skillet melt 1 Tbsp (15 ml) butter with 1 Tbsp (15 ml) vegetable oil over medium heat. Saute chicken breasts until golden brown. Remove when browned. Add mushrooms to the skillet and cook until just tender. Stir in 2 Tbsp flour and gradually stir in chicken broth. Cook until sauce thickens. Stir in Irish liqueur and heat until the sauce bubbles. Adjust seasoning if needed. Arrange chicken over the hot cooked noodles. Spoon some sauce over the top. Serve extra sauce separately. Garnish with parsley, watercress or your choice if you wish. Serves six.
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