• Tuesday, January 27th, 2009

Moist, tender chicken breasts with a little bite to them. Unlike many of my dinner recipes this one uses only a little butter and cream (can’t go without) so it is reasonably healthy. One kid liked the chicken, but not the sauce. The other kid, well – we made sure to not get our hands near her plate…I’m pretty sure she liked it. Next time I may grill the chicken briefly first to give it some lines and crunch on the outside.


  • 4 Skinless, boneless chicken breasts
  • Salt and pepper to taste
  • ½ Cup honey
  • ½ Spicy, brown mustard
  • 1 Tsp dried basil
  • ½ Tsp paprika
  • ½ Tsp dried parsley
  • 2 Tbsp unsalted butter, melted
  • ½ Cup Heavy cream
  • 1 Tbsp corn starch


  1. Preheat oven to 350 degrees F
  2. sprinkle breasts with salt and pepper to taste
  3. Place breasts in a lightly greased 9×13 baking dish
  4. In a small bowl combine all ingredients except corn starch and half of the cream.  Mix well.
  5. Pour half of mixture over chicken, brush to cover well.
  6. Bake for 30 minutes.
  7. Turn chicken, add remaining sauce making sure to fully cover chicken.
  8. Bake for an additional 15 minutes, or until chicken is cooked through.
  9. Drain sauce into saucepan, add remaining cream and cornstarch.  Stir continually over medium heat until thickened.
  10. Pour thickened sauce over breasts to serve.

You’ll want some fresh, crusty bread to dip into your sauce.


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