WONDERFUL CHICKEN WITH CURRY MUSTARD SAUCE (Caribbean Style)
Source: Quick from Scratch Chicken Cookbook by Food & Wine Magazine. (it has a Caribbean influence)
Servings: 4

2 large ripe bananas, cut into pieces
2 teaspoons curry powder
2 teaspoons ground coriander
1 teaspoon dry mustard
4 tablespoons butter
1 grated lime, zest of
4 teaspoons lime juice
1 teaspoon salt
black pepper
3/4 cup water, more if needed
4 bone-in skinless chicken breasts
1 tablespoon chopped fresh parsley (optional)

Set oven to 450 degrees.

In a processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper and 1/4 cup water.

Make a few deep cuts in each chicken breast, and lay breasts in a roasting pan. Pour the curry sauce over the chicken, making sure that the sauce gets into the cuts.

Roast in the bottom third of the oven, until the chicken is just done (about 20 minutes). Remove the roasting pan from the oven, and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan.

Set the pan over medium-low heat on top of the stove, and whisk until sauce is heated through, adding more water, if you prefer a thinner sauce.

Serve the chicken breasts with the sauce over them. Sprinkle with fresh parsley if desired.