Melinda's Honey Glazed Chicken with Spiced Carrots

Recipe from: Melinda Ferguson McCarthy

Chicken:

1/2 cup flour

1 tsp. salt

1/3 tsp. cayenne pepper

1-3 lb. chicken or 4 chicken breasts, cut into strips

1/4 cup butter, melted

1/4 cup packed brown sugar

1/4 cup honey

1/4 cup lemon juice

1 Tbsp. soy sauce

1/2 tsp. curry powder

In a bowl or bag, combine flour, salt, and cayenne pepper.  Add chicken pieces and dredge or shake to coat.  Pour butter into 9x13" baking pan; then place chicken in pan, turning pieces once to coat.  Bake, uncovered, at 350˚ for 30 minutes.  Combine brown sugar, honey, lemon juice, soy sauce, and curry; then pour over chicken until tender, basting several times with pan drippings.  Makes 4-6 servings.

Carrots:

5 large carrots, peeled and julienned

2 Tbsp. melted butter

1 Tbsp. sugar

1/2 tsp. salt

1/4 tsp. cinnamon

Place carrots in sauce pan; cover with water and cook until tender- about 8-10 minutes.  Drain.  Combine remaining ingredients and pour over carrots and toss to coat.  Serve immediately.