Honey Curried Chicken

This is a family favorite.!
Happy Thursday!

Honey Curried Chicken
serves 6
tasteofhome.com

1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon prepared mustard
1 to 2 teaspoons curry powder
1 teaspoon salt
6 bone-in chicken breast halves (8 ounces each)
1 teaspoon cornstarch
1/3 cup cold water

In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture. Remove chicken and keep warm. In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken.

****I deviate from this recipe a little. I add at least 2 tsp curry, if not more. I use boneless chicken breast, (easier for the kids). And I do not do the last step with the cornstarch. I serve this over steamed rice and broccoli. We spoon the juice over our rice and chicken.