Recipes...Grilled Chicken Skewers with Mustard Sauce yummy
ingredients
For the marinade:
1 pound chook breasts cut into 1 inch thick strips
1 medium shallot chopped
1 clove garlic chopped
1/three cup Louis Jadot chardonnay
1 tablespoon sparkling rosemary
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup bird inventory
half of teaspoon salt
1/4 teaspoon freshly floor black pepper
For the sauce:
1 tablespoon unsalted butter
2 medium shallots chopped
2 teaspoons clean rosemary finely chopped
1 garlic clove grated
1 tablespoon flour
half cup chardonnay
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fowl inventory
three tablespoons Dijon mustard
commands
For the marinade:
upload the hen to a ziptop bag or bowl with a lid.
To a blender upload the shallots, garlic, wine, rosemary, dijon salt and pepper. mixture until clean
Pour the marinade over the hen and make sure all pieces are nicely covered. Seal and refrigerate for two hours.
For the sauce:
melt the butter in a skillet over medium heat.
add the shallots and rosemary and cook dinner till softened approximately five minutes.
Stir within the garlic and prepare dinner for 2 mins, do not burn.
blend the flour into the shallots and butter. cook for 1 minute, stirring.
Stir inside the wine, salt and pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
Pour in the chook inventory whilst stirring, then stir inside the mustard till properly mixed.
transfer the sauce to a blender and mix until smooth. Set aside.
Preheat out of doors grill on excessive.
Thread the fowl pieces onto skewers and grill 5 mins per facet.
Serve heat with the mustard sauce.
For the marinade:
1 pound chook breasts cut into 1 inch thick strips
1 medium shallot chopped
1 clove garlic chopped
1/three cup Louis Jadot chardonnay
1 tablespoon sparkling rosemary
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1/4 cup bird inventory
half of teaspoon salt
1/4 teaspoon freshly floor black pepper
For the sauce:
1 tablespoon unsalted butter
2 medium shallots chopped
2 teaspoons clean rosemary finely chopped
1 garlic clove grated
1 tablespoon flour
half cup chardonnay
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup fowl inventory
three tablespoons Dijon mustard
commands
For the marinade:
upload the hen to a ziptop bag or bowl with a lid.
To a blender upload the shallots, garlic, wine, rosemary, dijon salt and pepper. mixture until clean
Pour the marinade over the hen and make sure all pieces are nicely covered. Seal and refrigerate for two hours.
For the sauce:
melt the butter in a skillet over medium heat.
add the shallots and rosemary and cook dinner till softened approximately five minutes.
Stir within the garlic and prepare dinner for 2 mins, do not burn.
blend the flour into the shallots and butter. cook for 1 minute, stirring.
Stir inside the wine, salt and pepper, scraping all the bits off the bottom of the pan and simmer for 2 minutes until slightly reduced.
Pour in the chook inventory whilst stirring, then stir inside the mustard till properly mixed.
transfer the sauce to a blender and mix until smooth. Set aside.
Preheat out of doors grill on excessive.
Thread the fowl pieces onto skewers and grill 5 mins per facet.
Serve heat with the mustard sauce.
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