Curried Maple-Mustard Chicken Breasts

By á-4084

Already made this and it was very good. Cut back the curry to 1/2 Tsp. Used red curry. Also added some chicken broth to th baking.

Ingredients

• 1 stick unsalted butter, cut into pieces
• 1/2 cup pure maple syrup
• 1/2 cup Dijon mustard
• 1 tablespoon mild or hot curry powder
• 1/4 teaspoon cayenne
• Kosher salt
• Pepper
• Four 12-ounce, bone-in, skin-on chicken breast halves

Details

Servings 4
Cooking time 85mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 350°. In a 9-by-13-inch ceramic 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.

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.

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.