Tuesday, November 8, 2011

Honey Mustard Curry Chicken

This is a recipe that has evolved the longer I've made it.  It is now perfectly tuned to our tastes and we make it a few times a month. It is pretty flexible so feel free to fiddle with it and add ingredients your family loves.  I usually serve it with rice and green beans.
Honey Mustard Curry Chicken

2 T. butter
1 garlic clove, chopped
2 t. curry powder
1/2 c. honey
1/2 c. sour cream
2 T. lime juice
1/2 t. salt
3 T. Dijon Mustard (I usually go a little short on this, somewhere between 2 and 3 T.)
1/2 c. chicken broth
1-2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. dried cranberries

Heat oil in 12" skillet over medium heat.  Cook chicken in oil until brown.  Meanwhile, combine butter, garlic, curry powder, honey, lime juice, salt, mustard, and chicken broth in a saucepan and simmer gently.  Pour sauce over chicken and cook an additional 10-20 minutes or until chicken is cooked through.  Add sour cream and cranberries and stir just until hot.

Makes 4 servings.

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