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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 tb Butter
4 tb Olive oil
5 Minced cloves of garlic
1 1/2 c Teriyaki sauce
1/2 c Red wine
1 c Grainy Dijon mustard
2 lg Oranges, juice and pulp of
1 Lemon , juice and pulp of
1/2 ts Tabasco
1/2 c Cointreau liquor, optional

INSTRUCTIONS

SAUCE
(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" <rfalcon@MAILER.FSU.EDU>

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