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Receta Andouille And Chicken Kabobs With Creole Mustard Sauce
by Global Cookbook

Andouille And Chicken Kabobs With Creole Mustard Sauce
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  Raciónes: 4

Ingredientes

  • 8 x Cherry tomatoes
  • 1 x Green pepper cut into 8 pcs
  • 1 sm Red onion cut into 8 pcs
  • 3/4 lb Boneless skinless chicken breast cut into 12 pcs
  • 1 lb Andouille sausage link cut 12 thick slices Salt to taste Freshly-grnd black pepper to taste Bayou Blast to taste, see * Note
  • 1/4 c. Extra virgin olive oil
  • 3 Tbsp. Creole mustard
  • 1 1/2 c. Chicken stock
  • 1/2 c. Heavy cream
  • 2 Tbsp. Butter

Direcciones

  1. Preheat grill to medium-high or possibly preheat broiler.
  2. Brush oil and season all the ingredients. Now skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pcs of pepper, 2 pcs of onion, 3 pcs of chicken, 3 pcs of andouille sausage. Now start the sauce.
  3. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 min or possibly till reduced to 1/2 c.. While which is reducing, place the skewers on the grill. Cook for about 5 min on one side and then flip over and cook for about another 5 min or possibly till chicken is no longer pink inside. When the sauce is reduced to 1/2 c., add in the cream. Bring to a boil, and reduce for another 2 min. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle sauce on top.
  4. This recipe yields 4 servings.