This recipe was developed to honor the Gold Medal winner in the World Mustard Contest in 2002 -- a honey mustard from Findlay Market in Cincinnati. Honey mustard is combined with apricot preserves and balsamic vinegar to make a wonderful caramelized sauce for chicken.
1/2 cup flour 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper 4 chicken breast halves without skin 1 tablespoon canola oil
Sauce 1/3 cup honey mustard 1/3 cup apricot preserves 2 tablespoons balsamic vinegar 1/4 teaspoon curry powder
Topping 1/4 cup chopped pecans, toasted
Preheat oven to 350 degrees. Butter 4 small individual baking dishes or one 9 x 9 inch baking pan.
Combine flour, paprika, salt, and pepper in a plastic bag. Add chicken breasts and toss until well coated. In a large skillet, heat canola oil. Add chicken and cook until brown on both sides of each piece.
Remove from heat. Place one chicken breast in each individual baking dish or combine chicken in a larger baking dish. (Chicken does not have to be completely cooked at this point.)
Combine all sauce ingredients in a small bowl. Spoon sauce evenly over the chicken breasts. Bake for 15 20 minutes or until chicken is cooked through and sauce begins to brown and caramelize. Important: Check frequently to prevent sauce from burning. Remove from oven and top with pecans. Serve any remaining sauce at the table.
Note: The sauce is also wonderful used as a glaze for cooked carrots.
Nutritional Information per serving: Calories 260 Fat, gm. 8 Protein, gm. 23 Carb. gm. 23 Cholesterol, mg. 50 Fiber, gm. 1