Candied Chicken

• Meat

  • 4 Chicken breasts (about 3 lbs, boneless skinless

• Produce

  • 1/4 cup Onion

• Condiments

  • 1/2 cup Ketchup
  • 1/4 cup Mustard, yellow
  • 1 tbsp Worcestershire sauce

• Baking & Spices

  • 1 1/2 cups Brown sugar
  • 1/4 cup Flour
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil or vegetable oil

• Liquids

  • 3/4 cup Water

Found on tasteandtellblog.com

Description

Ingredients

• ¼ cup flour
• salt and pepper
• 4-5 boneless, skinless chicken breasts (about 3 lbs)
• 2-3 tablespoons olive oil or vegetable oil
• 1½ cups brown sugar
• ¾ cup water
• ½ cup ketchup
• ¼ cup yellow mustard
• ¼ cup chopped onion
• 1 tablespoon Worcestershire sauce
• ½ teaspoon salt

Directions

• Pour the flour into a large ziptop bag. Season with salt and pepper. Add the chicken and toss to coat the chicken in the flour.
• Preheat a large skillet over medium-high heat. Add 1-2 tablespoons of the oil. Brown the chicken in the pan, working in batches, if needed, and adding more oil if needed. Place the chicken in a 9x13-inch baking dish.
• Preheat the oven to 350F.
• In a large bowl, combine the brown sugar, water, ketchup, mustard, onion, Worcestershire and salt. Stir to combine. Pour the mixture over the chicken.
• Bake until the chicken is cooked through, 1 hour to 1 hour 30 minutes, depending on the thickness of your chicken. Baste the chicken with the sauce every 20 to 30 minutes. Serve with rice, if desired.