Mary's Honey-Lemon-Mustard Chicken

Mary picked up this recipe from one of the sisters in our BYU young married student wards. It's a quick, easy recipe that has a great sweet & sour tang to it! It's perfect for serving over potatoes or rice, and we all enjoy it. Boil up some frozen or canned vegetables for a side, open a can of pears or peaches for your fruit, and voila! Instant dinner when you have less than an hour to prepare it!

Here is the recipe, if you choose to accept it! Enjoy.


Main Ingredients:

• 4-5 Boneless Skinless Chicken Breasts or Thigh's
• Paprika
• Sprinkle of Lemon Juice
  

Sauce Ingredients:

• 1 tsp. Curry
• 1 cap Lemon Juice (1½ tsp.)
• 3/4 cup Honey
• 1/3 - 1/2 cup Mustard
  

Directions:

• Line a small or medium sized pan with tin foil. Apply light cooking spray
• Place Chicken in the pan and sprinkle with lemon juice and paprika.
• Pre-heat oven to 350 degrees and cook for 20 - 25 minutes, until lightly cooked.
• Remove pan and drain most of the juices.
• Pour sauce over the top of the chicken and cook another 10 - 15 minutes, or until tender
  

NOTE: We like to spoon the excess sauce over mashed potatoes as a fun alternative to gravy!

Chicken Divine

Blend:
2 c. cooked chicken
1 c. mayonnaise
2 cans cream (of chicken, of mushroom or of celery) soup
1 t. curry
1 T. lemon juice

Rice:
Stir 2 c. raw rice into 5 c. cold water. Bring to boil. Turn heat to low. Cover. Cook 20 minutes.

Cook 1 bunch cut-up broccoli (or use 2-10 oz. packages of broccoli). Drain. Layer cooked rice, broccoli, chicken, sauce and top with grated cheese and/or toast crumbs.

Bake 30 minutes at 350º.