MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: Brochette Dijon Flambe *** (smcd91f)
  Categories: Chicken, Main dish, Condiment, 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)
  
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