8 pieces of chicken, skinned (or you can use boneless chicken breasts)
Juice of one lemon
4 tablespoons mango chutney
2 teaspoons curry powder
2 tablespoons mustard
4 tablespoons butter, softened
1 tablespoon white wine
1 teaspoon salt
¼ teaspoon thyme
¼ teaspoon black pepper

Preheat the oven to 350F.

Make slits in the chicken by cutting a few diagonal lines into each piece. Sprinkle the lemon juice over the chicken pieces and let sit while you prepare the sauce ingredients.

In a small bowl, add all remaining ingredients and stir to thoroughly combine.

Coat the chicken on all sides with half of the sauce. Place the chicken pieces in an oven-proof baking dish and bake for 25 minutes. Spread the remaining sauce over the chicken and continue to bake for another 30 minutes, basting the chicken occasionally with the pan juices. Depending on the size of the chicken you may need to adjust baking times.