Herb Chicken with Mustard Sauce Recipe

Publisher Photo

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!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Herb Chicken with Mustard Sauce in Country Chicken Cookbook 1995, p33

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerb Chicken with Mustard Sauce

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review