Brochette Dijon Flambe

Title:
Brochette Dijon Flambe

Yield:
4 Servings

Categories:
Poultry,
Main
Dishes,
Sauces,
Marinades




Ingredients:





     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)


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini