Recipe - Brochette Dijon Flambe

4 GARLIC CLOVES, CRUSHED
1 teaspoon DRIED THYME
2 tablespoon LEMON JUICE
2/3 cup PLUS 4 TBS. DRAMBUIE
1 cup DIJON MUSTARD
2 tablespoon HONEY
2 pound CHICKEN; 1 One half 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