- 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
- 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.
Originally published as Herb Chicken with Mustard Sauce in Country Chicken Cookbook 1995, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Herb Chicken with Mustard Sauce
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review