Tuesday, April 20, 2010

Honey-Mustard Chicken

This was the first meal my friend Peter's mom made for me back when they lived in Two Mountains, Quebec and Peter and I were going to university in Montreal. It quickly became a favourite and I've made it over the years many times, with slight variations.

1/2 cup honey
1/4 cup yellow mustard
2 teaspoons curry powder
1/8 to 1/4 cup broth or white wine (or water)
Four boneless, skinless chicken breasts
handful of raisins or currants (optional)

In an 9" x 9" pan, stir together the honey and mustard. Add wine or broth and curry powder. Add chicken and cover all sides with mixture. Cover with foil and bake for 30 minutes at 350F. Flip chicken over, baste and cook uncovered for an additional 15 minutes or until done.

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