Prep 5 mins
Cook 45 mins
A lovely gold sauce. This is good enough for company and kids like it as well. You can cook less chicken breasts if you wish, you just get more of the delicious sauce to lick up! Serve with rice. From a Toronto League Cookbook.
- 4 whole boneless skinless chicken breasts, split
- 1⁄4 cup butter
- 1⁄4 cup Dijon mustard
- 2 tablespoons prepared mustard
- 1⁄2 cup honey
- 2 teaspoons curry powder
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1⁄8 teaspoon garlic powder or 1 small garlic clove, chopped
- Place chicken in pan (I use a glass one, that snuggly holds the chicken breasts. You don't want the sauce to spread out too much or it may burn at the edges).
- Melt butter in a saucepan and add remaining ingredients. Stir until smooth.
- Pour over chicken and bake, uncovered at 350F 45 min., basting occasionally, until tender and golden.
This was really good - the kids ate it without complaint (rare!) and the youngest asked for seconds. Very fast and easy and went very well with baked potatoes. I did cut out the dijon (accidentally forgot to add it) and it still came out very good. I think I would cut the butter in half or double the amount of meat as there was a lot of leftover sauce. I only used 1 1/2 tsp. curry powder since the only curry I had was the hot madras powder and I wasn't sure how the kids would react. I'm pretty sure we'll make this again. Thanks!
4 starts for simplicity and taste. I enjoyed this and I love curry. Thanks !
Very Very good. I sliced some onion and dusted a litte extra curry powder over the chicken and onion before putting the sauce on top. It came out perfect. I think the onion helped prevent it from burning on the side by not letting spread all over the pan. Thank you for posting.