Ingredients for 4 servings
- 4 Small Chicken Breasts
- Kosher Salt
- 4 Teaspoons Thai Kitchen® Red Curry Paste
- ¾ Cup Darigold® Butter
- 1 Cup Grey Poupon® Dijon Mustard
- 1 Cup Agave
- 2 Tablespoons Corn Starch
Preparation
Preheat oven to 350 degrees.
In a large baking dish, add the chicken and season both sides with kosher salt. In a sauce pan add the butter, mustard and agave; whisking to combine. In a small dish add the cornstarch and a few tablespoons of water. Mix the cornstarch well until it is dissolved. Add the cornstarch to the pan and bring to a simmer. Cook for 3 to 5 minutes on medium low heat and then pour over the chicken.
Cover the baking dish with foil and bake for 30 to 40 minutes or until internal temperature reaches 165 degrees.
When the chicken has cooked through, remove the chicken from the pan and cut at angle using a cutting board. Whisk the sauce inside the pan. Serve the chicken over rice with generous amounts of curry.
