Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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