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Herb Chicken with Mustard Sauce

 Herb Chicken with Mustard Sauce
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!
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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

2 of 2

Herb Chicken with Mustard Sauce (continued)

Directions (continued)

  • servings.
Nutritional 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.