Just heat it gently until it reliquifies.
1 whole boneless roaster breast
salt and ground pepper to taste
4 tablespoons melted butter or margarine
1/2 cup honey
1/4 cup Dijon mustard
1/4 teaspoon curry powder
Preheat oven to 350oF. Season breast with salt and pepper.
Combine butter, honey, mustard and curry powder. Spoon
half of sauce into a shallow baking dish. Add breast and
turn to coat well. Bake, uncovered, for about 1 hour or
until cooked through. Turn and baste with remaining sauce
once during cooking time.
IT'S A DILLY CHICKEN
When I read this recipe in the files, I noticed several
hand-scrawled notes saying that it was really good, and
someone described it as "a dilly of a recipe." Yet from
reading the recipe, it didn't sound as special as the notes
indicated, especially since the ingredients include canned
mushrooms rather than fresh. I was curious enough that I
went to the kitchen and made the recipe, expecting that
this would be one of the recipes that I wouldn't include in
this book. But to my surprise, I discovered that yes, dill
seed and canned mushrooms, along with the juice from the
mushrooms, really do something terrific for chicken. It's
not rich or creamy, but there's an attractive, aromatic
flavor that permeates the chicken.
1 chicken, cut in serving pieces
1 teaspoon salt or to taste
1/4 teaspoon ground pepper
1 can (4-ounces) whole small mushrooms (with liquid)
1/2 teaspoon dill seed
Preheat oven to 350oF.
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