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Brochette dijon flambe *** (smcd91f)

Yield: 4 Servings

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

Instructions:

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)

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