Maple-Curry Chicken

Renée **II**


We like this sliced and served atop a bed of fresh baby greens.

☆☆☆☆☆ 0 votes
4 - 6
15 Min
20 Min


1 stick butter, cut into pieces
½ cup maple syrup
½ cup dijon mustard
1 tbsp. curry powder
¼ tsp. cayenne
salt & pepper to taste
4 boneless breast halves


1Preheat the oven to 350° F.
2In a 9” X 13” 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.
3Reset oven temperature to 425º F.
4Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Bake for about 15 - 18 minutes, basting halfway through, until an instant-read thermometer inserted in the thickest part registers 165º F. (Cook time depends on the thickness of the chicken breasts.)
5Allow chicken to rest for 5 minutes. Place on serving plates.
6Whisk the pan sauce and spoon over the chicken.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American