Chicken Breasts in Curry-Honey-Mustard Sauce

From: JB's Girl

On Jun 3, 2009

This is really good. I was in a time crunch so I cooked the breasts salt and peppered in a skillet for about 10 min in olive oil and butter. Made the sauce in a seperate pan and used about 3 tablespoons of butter and used honey mustard (mustard). Then I put the chicken with sauce over it in a pan for 10 minutes at 425 covered. For you sauce lovers like me I would try cooking the sauce(not the marinade) seperatly to have extra for rice. Sauce was ready in about 5 min. just melt butter add spices and mix well.

From: LillyZackMom

On Dec 9, 2008

This had a really nice flavor - thanks so much for sharing! I liked it a lot! Not bowled over loved it, but really liked it. It was simple, good, & different. Would probably be nice to entertain company with.

From: PaulaG

On Nov 21, 2004

I know this said to cook in the oven; however, I cooked it out on the grill. The chicken was moist and tender with a wonderful curry flavor. I served this with saffron rice and steamed brocolli.

From: sugarpea

On Nov 13, 2004

Very pretty chicken presentation, such a smooth glossy texture and rich golden color. It has a very mild curry flavor and worked nicely with a side of rice. The sauce does cook away so don't count on having any for that rice. The only change I made was to sub olive oil for the margarine.