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| RECIPE FOR BROCHETTE DIJON FLAMBE |
Title: Brochette Dijon Flambe
Category: Entree Sauces Marinades
Serves: 4
Ingredients:
| 4.00 | | GARLIC CLOVES, CRUSHED | | 1.00 | ts | DRIED THYME | | 2.00 | tb | LEMON JUICE | | 0.67 | c | PLUS 4 TBS. DRAMBUIE | | 1.00 | c | DIJON MUSTARD | | 2.00 | tb | HONEY | | 2.00 | lb | CHICKEN; 1 1/2 INCH CUBES | | | SALT AND PEPPER |
Instructions:
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)
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