Chicken Indienne
By
Linda Seide
@SeasideTV
1
Got this recipe from a girlfriend. I didn't think I'd like it because it has curry in it and I'm not a big fan of curry. Much to my delight, the recipe turned out delicious and is a part of my regular rotation now.
Cooking time varies depending upon the thickness of your chicken breasts. The thicker they are, the longer they need to cook. I usually pound mine so they are no more than 3/4" thick, and then I lessen the cooking time to 30 minutes.
I usually serve with mashed potatoes or white rice, and whatever fresh veggie I have on hand,
Cooking time varies depending upon the thickness of your chicken breasts. The thicker they are, the longer they need to cook. I usually pound mine so they are no more than 3/4" thick, and then I lessen the cooking time to 30 minutes.
I usually serve with mashed potatoes or white rice, and whatever fresh veggie I have on hand,
Ingredients
-
4chicken breasts, boneless and skinless
-
1/2 stickbutter
-
1/2 choney
-
1/4 cdijon mustard
-
2 tspcurry powder
-
1 tsplemon juice
How to Make Chicken Indienne
- Melt butter, then add all the other ingredients except the chicken.
- Pour over chicken.
- Bake at 350 degrees for 30-45 minutes, depending upon the thickness of your chicken breasts.
