Curried Maple-Mustard Chicken Breasts

5.0
( 3 reviews )
Review
Cooking Mode
7
Ingredients
30m
Prep Time
55m
Cook Time
1h 25m
Ready In

Recipe: #24948

September 28, 2016

Categories: Chicken, Sunday Dinner, Oven Bake, more

Save
recipe
Rate &
Review
Print
Get
Cooking
Pin
Share

Add to
Recipe Book

Add to
Planner

Add
Private Note

Add to
Shopping List

Send
Email

"This is a recipe form Apricot Lane Farms out of California...it was posted in Food and Wine magazine."

Original is 4 servings
Change
I've Tried It


Try Our Hands Free Cooking Mode

Ingredients

Nutritional

  • Serving Size: 1 (440.7 g)
  • Calories 651.8
  • Total Fat - 31.5 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 877.4 mg
  • Sodium - 596.7 mg
  • Total Carbohydrate - 29.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 27.1 g
  • Protein - 61.9 g
  • Calcium - 110.1 mg
  • Iron - 9.5 mg
  • Vitamin C - 13.3 mg
  • Thiamin - 0.2 mg


Try Our Hands Free Cooking Mode

Step by Step Method

Step 1

Preheat the oven to 350°F. In a 9X13 inch baking dish, combine the butter with the maple syrup, mustard, curry powder and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.

Step 2

Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some of the sauce under the chicken skin. Turn the chicken breast side up and bake for about 45 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.

Step 3

Cut the chicken off the bones and transfer to plates. Whisk the pan sauce and spoon over the chicken. Serve, passing additional sauce at the table.

Tips


No special items needed.

3 Reviews

Write Review
breezermom

Loved this! I cut it in half for 2 chicken breasts, and we were very happy with our meal for Sunday lunch! Smelled wonderful while it was in the oven too. Thanks for sharing! Made for FYC tag game.

5.0

review by:
(28 Jan 2019)
TwisSis

Made for your Wild Card Football Pool win - I used boneless & skinless chicken breasts as that's what we get here. I also followed lazyme's lead for the sauce, but used chicken stock to deglaze the pan drippings & increase the volume of the sauce. My chicken breasts were lrg, so after the resting period I sliced them as you would a tenderloin & spooned the sauce over the slices. The chicken was well-flavored & tender, but the sauce was the star of the recipe IMHO. Thx for sharing this comfort food & company-worthy recipe w/us.

5.0

review by:
(19 Jan 2017)
lazyme

Delish! I made one change to the recipe. I checked the chicken after the 1st 15 minutes to baste it and found that most of the sauce was baking down and starting to stick to the pan. So I added a little bit of white wine (and poured myself a glass!). I didn't measure it....but am guessing at about 1/4 cup. The aroma was awesome and I couldn't wait for it to finish cooking so that I could try it. This is a total keeper and thanks for sharing the recipe, Teresa. Made for First Time tag.

5.0

review by:
(10 Oct 2016)
Write Review

You'll Also Love