Brochette Dijon Flambemain dish, marinade, poultry, sauces 4 garlic cloves, crushed 1 teaspoon dried thyme 2 tablespoon lemon juice 2/3 cup plus 4 tbs. drambuie 1 cup dijon mustard 2 tablespoon honey 2 lb chicken; 1 1/2 inch cubes 1 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) |
