Tuesday, August 10, 2010

Honey Glazed Chicken

**This picture is from "My Sisters Cucina"

*This picture if from when I made it.
I used less curry because we are not curry fans, I didn't really taste it though, but next time I may just try it without any curry. I also feel like it doesn't need all the butter. I would try it without adding the butter to the glaze, because there is already so much butter in the pan from cooking the chicken first. My husband and oldest daughter really liked it. I thought it was good, just not a favorite. Don't be afraid of the curry in the flour mixture. It was not spicy at all. It just adds flavor. Also, it does not make alot of "sauce," but I wouldn't drizzle the sauce anyways because there is so much butter in it. I just cooked my rice with some chicken broth and then we just used some salt and pepper for those who wanted it. I did serve the chicken on top of the rice though.**

Honey Glazed Chicken
1/2 cup flour
1 tsp salt
1/2 tsp cayenne pepper
1/4 cup butter
4 chicken breasts sliced smaller (you could use chicken tenders too.)

Preheat oven to 350. Mix flour, salt and cayenne pepper together in a large ziploc bag. Drop chicken in bag and shake to coat. Melt butter and place in a 9 x 13 baking dish. Place flour coated chicken in baking dish and turn to coat both sides with butter. Bake uncovered for 30 minutes.

Honey Glaze Sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup lemon juice
1 Tbsp soy sauce
1 tsp curry powder *I used less because we are not a curry loving family.
1/4 cup butter, melted *I would not even add this

Combine all ingredients. Pour over chicken until well coated. Bake for an additional 30-45 minutes. Serve over rice. Keep your eye on it so it doesn't burn


StephanieTJLee said...

Ah I love recipes. Thank you for sharing :).

Connie Lou said...

Thanks, I have had honey walnut chicken, wonder if I could use this recipe and incorporate the walnuts?


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