Title: Brochette dijon flambe
 Categories: Poultry, Main dish, Sauces, Marinades
      Yield: 4 Servings
 
      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)