8 large boneless, skinless chicken breast halves, cut in half and then pounded to an even 1/2-inch thickness
4 tablespoons Dijon mustard
1 quart chicken stock
1 cup pure honey
2 tablespoons brown sugar
1 tablespoon curry
1/4 cup of vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cornstarch mixed with 1/4 cup water
1 cup all-purpose flour
Preheat oven to 350 degrees. Combine flour, salt, and pepper and dredge chicken lightly in the mixture. Heat vegetable oil and brown chicken quickly on both sides. Transfer chicken breasts into a shallow roasting pan.
Prepare sauce: Heat chicken stock until boiling. Add Dijon mustard, honey, brown sugar, and curry. Thicken sauce with cornstarch-water mixture.
After sauce has thickened, pour over chicken breasts. Cover roasting pan and place in oven. Bake 15 to 20 minutes.
Yield: 10 servings
Source: Firefighter Paul Butler, Toledo fire department's Station 4A
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