Herb Chicken with Mustard Sauce Recipe

Be the first to add a review
Publisher Photo
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!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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
  • 1 cup chicken broth
  • 2 teaspoons cornstarch
  • 1/4 cup Dijon mustard
  • 1/4 cup sour cream

Nutritional Facts

1 each: 287 calories, 8g fat (3g saturated fat), 84mg cholesterol, 1976mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 32g protein.


  1. 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

5 Star
4 Star
3 Star
2 Star
1 Star
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
Loading Image
Loading Image