Recipe: 4 Ingredient Honey & Curry Chicken Breasts
I’ve under no circumstances feared dry, flavorless rooster breasts mainly because I’ve usually had honey curry rooster in my life. This dish has been in my loved ones for as extended as I can remember — sweet honey mingling with tangy Dijon mustard, aromatic curry powder, and a bit of loaded melted butter to make the most flavorful and still most ridiculously straightforward sauce for the meat.
A Family Mystery for Boneless, Skinless Chicken Breasts
Although it truly is nevertheless a minimal unclear who passed this recipe down to my mom so numerous several years in the past, it has managed to perform its way into the selection of most-beloved recipes of nearly each and every member of my extended loved ones and near loved ones good friends. Immediately after making it once, I have a emotion it will get tucked into your selection as well.
It can be the most foolproof recipe I know for boneless, skinless rooster breasts — one particular that presents them life and transforms them into anything thrilling to convey to the meal table. The sauce that makes this magic occur is only four elements (5, if you use a mix of standard and complete-grain Dijon, which I encourage if you might be up for the included ingredient, as it delivers a minimal texture to the mix and makes for an added eye-catching entrée).
It can be a four-ingredient sauce that operates miracles on boneless, skinless rooster breasts, which all as well generally can be a disappointment at the meal table.
The breasts bake in the oven completely covered in the sauce, which not only safeguards them from drying out, but also infuses them with all that sweet, aromatic flavor.
Provide the rooster around rice to capture all that sweet, tangy sauce, and accompany it with anything inexperienced, like roasted broccoli or sautéed inexperienced beans, for a winning rooster food any night time of the week.
From my loved ones, to yours. You happen to be welcome!
Honey Mustard Curry Chicken
4 tablespoons unsalted butter
one/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons complete-grain Dijon mustard (or use an extra 2 tablespoons of standard Dijon, for a overall of one/4 cup standard Dijon)
one one/2 teaspoon curry powder
one/2 teaspoon kosher salt
4 medium boneless, skinless rooster breasts (about 2 lbs overall)
Cooked rice, for serving
Set up a rack in the middle of the oven and warmth to 350°F.
Melt the butter in a modest skillet around medium-lower warmth. Add the honey, mustard(s), curry powder, and salt and stir a handful of occasions to dissolve the honey and mustard and evenly mix everything. Get rid of from the warmth.
Position the rooster breasts in a baking dish in which they sit in a single layer. Pour the sauce around the breasts and flip them a few of occasions so that they are evenly coated in the sauce. Loosely address the baking dish with aluminum foil.
Bake right up until an instantaneous-examine thermometer inserted into the thickest part of the breasts reads 165°F, 40 to fifty minutes.
Get rid of from the oven, let the meat relaxation for five minutes, covered, then provide the rooster around rice, with loads of sauce poured around.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three times.