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Herb Chicken with Mustard Sauce Recipe

A wonderful blend of herbs gives this chicken its appealing flavor. And the mustard sauce adds a little "zip". I know you'll agree baked chicken never tasted so good!

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1/2 cup crushed cornflakes
1/4 cup yellow cornmeal
2 teaspoons dried basil
2 teaspoons salt
1 teaspoon dried tarragon
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
1/2 cup buttermilk
MUSTARD SAUCE:
1 cup chicken broth
2 teaspoons cornstarch
1/4 cup Dijon mustard
1/4 cup sour cream

Directions

In a shallow bowl or large resealable plastic bag, combine the first six ingredients. Dip chicken in buttermilk, then coat with crumb mixture. Place in a single layer in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining crumbs. Bake, uncovered, at 375° for 25-30 minutes or until juices run clear. Meanwhile, for the sauce, bring broth and cornstarch to a boil in a small saucepan. Stir in mustard; simmer for 3 minutes. Add sour cream; heat through, stirring constantly (do not boil). Serve over chicken. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 287 calories, 8 g fat (3 g saturated fat), 84 mg cholesterol, 1,976 mg sodium, 21 g carbohydrate, 1 g fiber, 32 g protein.

Herb Chicken with Mustard Sauce published in Country Chicken Cookbook , p33