1/2 Clove GARLIC
2 tb BUTTER
2 tb ALL-PURPOSE FLOUR
1 c BEEF BROTH
1 tb RESH PARSLEY; chopped
2 c FRESH MUSHROOMS; sliced
2 GREEN ONIONS; chopped
1 tb BUTTER
1/4 c JACK DANIEL’S WHISKEY
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. Saute 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.