Candied Chicken

This is a delicious chicken recipe. I realize that the word "candy" linked with a main dish might seem strange, but oh no-no strangeness here. Just wonderful sweet chicken-y goodness. Pair it with a vegetable and bread product and you've a got a meal to remember. Quite the crowd pleaser too.

Candied Chicken

{We aren't big fans of whole chicken breasts in our house, so we opt to cut each breast into at least 2 if not 3 pieces. It cooks faster, stretches farther, allows for higher sauce to meat ratio, and helps with portion control. I recommend it!}

4-6 chicken breasts, cut in half or thirds

Salt/pepper or seasoning salt or garlic salt

Flour for dusting

Oil/butter for browning

Sauce as follows:

1 1/2 cups brown sugar

1/4 cup yellow mustard

1/2 cup ketchup

1 T worcestershire sauce

1/4 cup chopped onion

1/2 tsp salt

3/4 cup water

Season chicken pieces, dust lightly with flour on both sides, and brown in skillet. Not cooking through, just browning all sides. Place browned chicken in greased oven-friendly baking dish. Mix sauce ingredients together and pour over chicken. Cover tightly with foil and bake at 375 for up to 2 hours. I recommend cooking with foil on for the first hour and then removing foil, so that sauce can reduce, thicken, and thoroughly coat the chicken for the last hour.