This is another staple recipe in our house. 5 of the 6 of us like it, which constitutes a major success when 4 of the critics are under the age of 10. I first had this chicken at my wonderful friend Leslie's house when we both still lived in San Francisco. I seriously think I stalked her until she gave me the recipe. The sauce is so, so simple, yet it yields a terrific flavor. The curry gives it a nice spice as well as color, but the dijon and honey give it this interesting mix of sweet, and sour. It is easy to make for a large group of people, and it has a great color so it plates well too. I often use asparagus as my side dish. I have a thing about color, and so I love the bright green with the tangy yellow of this dish.
2 boneless skinless chicken breasts cut into tenders
1/2 cup butter
1/2 cup honey
2 T dijon mustard
2 tsp curry powder
Heat the butter, honey in a small saucepan until well blended. Add the mustard, and curry powder and bring to a low simmer. Simmer for 3-5 minutes stirring often. Pour a small amount into a baking dish (if you are using just the 2 chicken breasts then an 8x8 inch pan will work. I often double this recipe and use closer to a 9x13 inch pan.) Place the chicken into the dish. Pour the sauce over the top, place in the oven. Flip the chicken 1/2 way through cooking.
Cook at 350 degrees for approx. 45 minutes, or until the chicken is done. I serve it over rice...every time.
For the asparagus just wash then snip or break off the ends. Place on a jelly roll pan/cookie sheet. Drizzle olive oil across the top. Sprinkle Kosher salt generously across the asparagus, then bake at 400 degrees for 12-15 minutes for the thinner asparagus, for thicker asparagus 18-20 minutes. Just until you can pierce a fork through it.