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Mustard Chicken Breasts Recipe

Mustard Chicken Breasts Recipe photo by Taste of Home

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Curry powder, lemon juice, honey and mustard make a lip-smacking sauce for paprika-sprinkled chicken that is cooked in the microwave. The made-in minutes main dish is a favorite with my family, and I'm sure it will be with yours, too. -Tina Footen, Nampa, Idaho

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Mustard Chicken Breasts Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 bone-in chicken breast halves (6 ounces each), skin removed
1 teaspoon paprika
1 medium lemon, thinly sliced
1/3 cup spicy brown mustard
1/3 cup honey
1 teaspoon dried minced onion
1/2 teaspoon curry powder
1/2 teaspoon lemon juice

Directions

Arrange chicken in a 9-in. or 10-in. microwave-safe pie plate, with the thickest side toward the outside of the plate. Sprinkle with paprika; top with lemon slices. Cover and microwave, on high for 6-8 minutes, rotating dish a half turn once.
In a small microwave-safe bowl, combine the remaining ingredients. Microwave, uncovered, on high for 1 to 1-1/2 minutes or until heated through; stir.
Drain chicken; top with sauce. Cover and cook on high for 1-1/2 minutes until a meat thermometer reads 170°. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving equals 232 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 332 mg sodium, 28 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1-1/2 fruit.

Originally published as Mustard Chicken Breasts in Quick Cooking May/June 2002, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Mustard Chicken Breasts

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(1-1) of 1 reviews

Reviewed on Jan. 19, 2012 by Carol39110

I baked this in the oven for 45 minutes. The sauce was very good, even though I forgot the onion. I marinated it overnight. The next time I will use boneless skinless breasts. This reminded a lot of bbq.