Title: Brochette Dijon Flambe *** (Smcd91f)
Categories: Chicken Entree Condiment Marinade
Yield: 4 Servings
| 4 | | GARLIC CLOVES, CRUSHED |
| 1 | ts | DRIED THYME |
| 2 | tb | LEMON JUICE |
| 2/3 | c | PLUS 4 TBS. DRAMBUIE |
| 1 | c | DIJON MUSTARD |
| 2 | tb | HONEY |
| 2 | lb | CHICKEN; 1 1/2 INCH CUBES |
| | | SALT AND PEPPER |
IN SAUCEPAN, COMBINE GARLIC, THYME, LEMON JUICE AND DRAMBUIE. COOK OVER
MEDIUM HEAT ABOUT 10 MINUTES UNTIL REDUCED SLIGHTLY. STIR IN MUSTARD AND
HONEY AND SIMMER FOR A FEW MINUTES. SPRINKE CHICKEN WITH SALT AND PEPPER
AND TOSS WITH MUSTARD MIXTURE. THREAD MEAT ON SKEWERS AND GRILL OR BROIL 8
TO 10 MINUTES ON EACH SIDE. FLAMBE BY HEATING 4 TBS. OF DRAMBUIE UNTIL
WARM. LIGHT DRAMBUIE AND POUR OVER MEAT. THIS CAN ALSO BE MADE WITH AN
EQUAL AMOUNT OF LAMB INSTEAD OF THE CHICKEN. I HOPE YOU ENJOY THIS CHICKEN
RECIPE IN GOOD HEALTH, RACHEL. HAPPY HOLIDAYS AND SHALOM!!!! FROM: P
FRISCHKNECHT (SMCD91F)