Thanks for the recipe. I worked at Mt. Jacks for over a decade so I know this is the real deal. Do you have the reipe for the Teriyaki Chicken?? Is the Chicken marinade the same as the Teriyaki Marinade for the Top Sirloin? Thanks so much. Robyn
I used to be a cook for 3 years like a decade ago at Mt Jacks and loved this sauce, especially when used for the forest mushroom chicken. I have been recreating it from memory for years and its great to see I was fairly spot on for everything.
This sauce is great by itself but if you add some sliced baby bella mushrooms half way through the reducing process with the cream it brings it to a differnet level. Grill 2 boneless chicken breasts, place on top of 2 pieces of crusty garlic bread and then smother with the mushroom whiskey sauce. The crustier the bread the better since the sauce will soften them. Anyone that worked or went to those restaurants should remember that dish.
Thanks for bringing back the memories!