Best Honey Glazed Chicken
Yield
6 servingsPrep
25 minCook
75 minReady
100 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
½ | cup |
all-purpose flour
|
|
1 | teaspoon |
salt
|
|
½ | teaspoon |
cayenne pepper
|
|
6 |
chicken breasts
halves |
||
½ | cup |
butter
or margarine, divided |
|
¼ | cup |
brown sugar
packed |
* |
¼ | cup |
honey
|
|
¼ | cup |
lemon juice
|
|
1 | tablespoon |
soy sauce, tamari
|
|
1 ½ | teaspoons |
curry powder
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
118 | ml |
all-purpose flour
|
|
5 | ml |
salt
|
|
2.5 | ml |
cayenne pepper
|
|
6 | each |
chicken breasts
halves |
|
118 | ml |
butter
or margarine, divided |
|
59 | ml |
brown sugar
packed |
* |
59 | ml |
honey
|
|
59 | ml |
lemon juice
|
|
15 | ml |
soy sauce, tamari
|
|
7.5 | ml |
curry powder
|
Directions
In a bowl or bag, combine flour, salt and cayenne pepepr; add chicken pieces and dredge or shake to coat.
Pour 4 tablespoons butter into a 9 x 13 baking pan; place chicken in pan, turning pieces once to coat. Bake, uncovered, at 350℉ (180℃) for 30 minutes.
Combine brown sugar, honey, lemon juice, soy sauce, curry powder and remaining butter; pour over chicken.
Bake 45 minutes more or until chicken is tender, basting several times with pan drippings.