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Kate Mulgrew’s Lemon-dijon Chicken

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CATEGORY CUISINE TAG YIELD
Meats, Grains 1 Servings

INGREDIENTS

Cut-up chicken, how much is
your choice
2 T Butter
4 T Olive oil
5 Minced cloves of garlic
1 1/2 c Teriyaki sauce
1/2 c Red wine
1 c Grainy Dijon mustard
2 Oranges, juice and pulp of
1 Lemon, juice and pulp of
1/2 t Tabasco
1/2 c Cointreau liquor, optional

INSTRUCTIONS

(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 cut-up 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 2-3 minutes on each side.  Sauce:
Mix together 1 1/2 cups Teriyaki sauce, 1/2 cup red wine, 1 cup  grainy
Dijon mustard. Add juice and pulp of 2 large oranges and 1  lemon and
1/2 teaspoon tabasco (1/2 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 5-6 minutes.  Put half your favorite
cooked pasta in a  bowl, pour 1/2 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 EAT-L Digest 19
November 96  Date:    Wed, 20 Nov 1996 09:25:49 -0500  From:  
"Raymond F. Falcon" <jtfalcon@embarqmail.com>

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