| INGREDIENTS |
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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
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| INSTRUCTIONS |
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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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