Free Range Chicken in Honey Mustard Yogurt Sauce

Updated 3/22/2014

I'm still working on my transition away from anything containing the items to which I tested allergic, here is a recipe I came up with. I used free range chicken breasts, if you do not have allergies you could use any kind of fresh chicken.

The idea for this came recently on a visit with some friends from India. She made chicken with a yogurt/turmeric sauce that was delicious. I like honey mustard and thought I might be able to do something along those lines. I really need to start taking photos. I usually want to wait to make sure I got it right before taking pictures, I think I got this right and while I have a full tummy, I have no photos of what I filled it with. Next time I make this I'll take photos and insert them in this post.

Here's the recipe:

2 large boneless, skinless chicken breasts
1 8oz cup of plain or honey yogurt
2 teaspoons Honey (if using plain yogurt increase to 1 tablespoon)
1/2 heaping teaspoon mustard
1/2 level teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt & Pepper

Wash the chicken breasts and pat dry with paper towels. Place them in a glass baking dish (one that has a cover, or you can use foil) and lightly salt & pepper.

In a small bowl, mix the remaining ingredients. Pour over the chicken breasts and cover completely. Flip the breasts a couple times to get them covered all around.

Note: I mixed this up around 10 in the morning and let it marinate in the fridge until 4 PM.  I then removed it and let it come to room temp for 90 mins before cooking.  Make sure your glass dish is at room temp before placing in the oven! If you use a metal baking dish you should still allow it to come to room temp for more tender chicken, but if it's a little cold you don't have to worry.

Cover with oven safe lid or foil and cook for 45 minutes or until done. If you use smaller breasts decrease the cooking time accordingly.

To serve, place the chicken breasts on a plate, pour a small amount of the sauce over them. Place the remaining sauce in a gravy boat. Serve with rice, drizzling more sauce on the chicken as needed and over the rice.

Enjoy!