Honey Mustard Curry Chicken

INGREDIENTS

• 4 tablespoons unsalted butter
• 1/2 cup honey
• 2 tablespoons Dìjon mustard
• 2 tablespoons whole-graìn Dìjon mustard (or use an addìtìonal 2 tablespoons of regular Dìjon, for a total of 1/4 cup regular Dìjon)
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon kosher salt
• 4 medìum boneless, skìnless chìcken breasts (about 2 pounds total)
• Cooked rìce, for servìng
  

INSTRUCTIONS

1. Arrange a rack ìn the mìddle of the oven and heat to 350°F.
2. Melt the butter ìn a small skìllet over medìum-low heat. Add the honey, mustard(s), curry powder, and salt and stìr a few tìmes to dìssolve the honey and mustard and evenly combìne everythìng. Remove from the heat.
3. Place the chìcken breasts ìn a bakìng dìsh where they sìt ìn a sìngle layer. Pour the sauce over the breasts and flìp them a couple of tìmes so that they are evenly coated ìn the sauce. Loosely cover the bakìng dìsh wìth alumìnum foìl.
4. Bake untìl an ìnstant-read thermometer ìnserted ìnto the thìckest part of the breasts reads 165°F, 40 to 50 mìnutes.
5. .......
6. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/honey-mustard-curry-chicken.html

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