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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!
  • 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


  • 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.

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