Brochette dijon flambe

4 Servings

Ingredients

Quantity Ingredient
4 GARLIC CLOVES, CRUSHED
1 teaspoon DRIED THYME
2 tablespoons LEMON JUICE
⅔ cup PLUS 4 TBS. DRAMBUIE
1 cup DIJON MUSTARD
2 tablespoons HONEY
2 pounds CHICKEN; 1 1/2 INCH CUBES
SALT AND PEPPER

Directions

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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