Preheat oven to 350F. Line a rimmed baking pan with foil, and coat foil with nonstick cooking spray. In a large resealable plastic bag combine flour, curry powder and salt. Add chicken; seal bag and shake to coat.
In a large nonstick skillet melt butter over medium-high heat. Remove chicken from bag; reserve flour mixture. Add chicken to pan; cook 10 minutes or until evenly browned, turning occasionally.
Place chicken in baking pan; set aside. Place skillet over medium heat. Add mustard and honey; cook and stir until blended. Stir in broth and reserved flour mixture. Remove pan from heat; pour sauce over chicken.
Cover baking pan tightly with foil. Bake 30 minutes or until an instant-read thermometer inserted into the chicken registers 165°F. Serve hot or warm.