Recipe - Kate Mulgrews Lemon-Dijon Chicken

Cutup chicken (how much is
your choice)
2 tablespoon Butter
4 tablespoon Olive oil
5 Minced cloves of garlic

SAUCE
1 One half cup Teriyaki sauce
One half cup Red wine
1 cup Grainy Dijon mustard
2 lg Oranges, juice and pulp of
1 Lemon , juice and pulp of
One half teaspoon Tabasco
One half cup Cointreau liquor, optional

(I got this recipe from "The Home Show" a few years ago when Kate Mulgrew
was a guest. I've served it many times and it's a real winner!)

Brown cutup chicken (how much is your choice) in 2 tablespoons of butter
and 4 tablespoons of olive oil with 5 minced cloves of garlic. Brown
chicken for 23 minutes on each side.

Sauce: Mix together 1 One half cups Teriyaki sauce, One half cup red wine, 1 cup
grainy Dijon mustard. Add juice and pulp of 2 large oranges and 1 lemon and
One half teaspoon tabasco (One half cup Cointreau liquor optional). Put chicken in
large baking dish, pour sauce over it. Sprinkle with sesame seeds. Garnish
with whole sprigs of fresh rosemary and tarragon. Put lemon slices on top.
Bake in preheated 350 degree oven for 2 hours. Serve with Whore's Pasta.

Whore's Pasta: (According to Kate Mulgrew, the prostitutes in Italy would
feed their "guests" pasta, mixed with whatever they had on hand. This was
the usual sauce they would use and hence the name.)

Saute tomatoes, olives, garlic, capers and pepper flakes to taste in olive
oil for 56 minutes. Put half your favorite cooked pasta in a bowl, pour
One half of the sauce over the pasta, add remaining pasta and sauce and fresh
chopped parsley. Toss and serve with freshly grated Parmesan cheese.

Posted to EATL Digest 19 November 96

Date: Wed, 20 Nov 1996 09:25:49 0500

From: "Raymond F. Falcon" rfalcon@MAILER.FSU.EDU