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 TimePrep/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
- 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.
Nutrition Facts1 each: 287 calories, 8g fat (3g saturated fat), 84mg cholesterol, 1976mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 32g protein.
Originally published as Herb Chicken with Mustard Sauce in Country Chicken Cookbook
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