Instructions: 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.

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